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Aztec Dessert

Aztec Dessert

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Categories:Types, Recipes/Menus
Published by: Pam Beckett Anderson on Dec 17, 2010
Copyright:Attribution Non-commercial

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05/12/2014

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Aztec Dessert

1 package Oreo cookies 1 stick melted butter 1/2 gallon ice cream, any flavor Hot fudge sauce (store bought or recipe below) 1 8 oz. Cool Whip Crush Oreos in large zip lock bag. Reserve 1 cup and add melted butter to remaining Oreos. Press into bottom of 9x13 pan. Freeze for about 20 minutes. Top Oreo crust with ice cream. I normally remove ice cream from carton and slice with a big knife, then place it onto the crust. You can also soften the ice cream and spread it over the crust. Top with hot fudge sauce that has been cooled to room temperature, then spread Cool Whip on top. Sprinkle remaining Oreos on Cool Whip. Place in freezer for at least one hour. Cut into squares and serve.

Mrs. Field’s Super Hot Fudge Sauce
8 ozs. semi sweet chocolate chips 10 T. butter ½ c. unsweetened cocoa powder 1 ½ c. sugar ¾ c. water ½ c. light corn syrup 4 t. vanilla extract In a heavy saucepan, combine the chocolate, butter, cocoa, super, water and corn syrup. Wisk over medium-high heat until the chocolate and butter are melted and the sugar is dissolved. When the sauce just comes to a boil, reduce the heat to low and cook at a low boil for 8 to 10 minutes; the sauce will thicken as it cools. Add the vanilla and stir to combine. Store in refrigerator tightly covered.

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