Ingredients:

CHOCOLATE VERSION:CRUST
36 oreo cookies-crushed
1 stick of butter-melted
FILLING:
1/2 gallon of cookie and cream ice cream-softened
2 boxes of chocolate pudding
1 cup of milk
TOPPING:
1 bowl of cool whip-refrigerated

VANILLA VERSION:CRUST
36 vanilla waffers-crushed
1 stick of butter-melted
FILLING:
1/2 gallon of vanilla ice cream-softened
2 boxes of pudding-vanilla or banana
1 cup of milk
TOPPING:
1 bowl of cool whip-refrigerated

Preparation:

use a glass pan 9x13 for this recipe. if you use a metal pan it gives the cake a metal taste. CRUST: crush cookies or waffers in bowl or pan, add melted butter and mix. flatten into pan and place in the freezer while you prepare the filling. FILLING: take softened ice cream, 2 boxes of pudding (chocolate, vanilla or banana)and cup of milk and mix in bowl BY HAND. make sure it is well mixed. pull crust out of freezer and pour filling into pan and smooth with a spoon. place the pan back in the freezer covered by lid or plastic wrap and let it sit for at least 2 hours. top with cool whip and put back in the freeze for 20 minutes right before serving. ENJOY.

Nutritional Information:

n/a