Mint Oreo Icebox Cake

http://mykitchenadventures1.blogspot.com/2013/08/mint-oreo-icebox-cake.html

Yield:  1- 13" x 9" cake, cut into as many servings as you like!

2 - 15.25 oz. packages of Cool Mint Oreo® cookies
1 cup milk (can be skim, reduced fat, or whole)
2 - 8 oz. containers of Cool Whip® ( can be Free, reduced fat, or regular), well thawed
chocolate syrup (optional) 

1.  In a 13" x 9" pan layer most of cookies from one package flat across the bottom, side by side, after dipping each cookie into milk to form single layer.  
2.  Top cookie layer with one container of cool whip®
3.  Repeat with the dipping cookie into milk step to form next layer with the rest of the cookies.  (you will probably have about a row in a half of cookies left over in the package.)  Take two of the cookies out of what is left over and set aside.  Spread second layer with the other container of cool whip®.  Crush the two cookies you set aside ( I used a food processor)  Sprinkle crushed cookies over top cool whip® layer and drizzle with chocolate syrup ( if desired).
4.  Cover and refrigerate overnight or even longer.  (I refrigerated mine for two days before I cut into it!) 

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