mint chocolate chip ice cream delight

28 crushed oreos
1/3 c butter...melted
mix together and put in a 9 x13 ungreased cake pan
put in freezer for at least 20 mins

let half of gallon mint ice cream soften while the crust is freezing

after crust is frozen....spread ice cream in the crusted pan

freeze again for at least 20 mins

spread a jar of your favorite hot fudge topping (approx 18 ozs) at room temp

freeze until ready to serve

(option....spread a container of cool whip after freezing hot fudge layer and sprinkle a few more crushed oreos and freeze again)


at serving...let it sit out about 10 mins before trying to cut to serve


Variations:  vanilla wafers, butter pecan ice cream and caramel topping OR nutter butters, chocolate ice cream, marshmallow topping, cool whip and nuts on top

created by my favorite sister, Patty Workman

apple cake n vanilla sauce

3 eggs
1 1/2 c veg or canola oil
2 c sugar
3 c flour
1 tsp baking soda
2 t cinnamon
1/4 t salt
3 c chopped apples (granny smith)
1 c walnut pieces
2 t vanilla


grease and flour a 9 x13 pan

mix flour, baking soda, cinnamon and salt...set aside

beat eggs in a large mixing bowl
add sugar and oil....beat at 3 min at high speed

add dry ingredients slowly....batter gets very stiff

fold in apples, nuts and vanilla

pour and spread in pan

bake at 350 degrees for around 45-50 min...test with a toothpick


vanilla sauce

1 stick butter
1 c sugar
1 cup carnation milk
2 T flour
2 t vanilla

cook until thick at a slow boil....stir often!


created by Nancy Colopy and shared by Grandma Helen Sims