Sunday Special

Indulge in this decadent Sunday Special, a crowd-pleasing dessert that layers crunchy Oreo crusts with smooth vanilla ice cream and a homemade chocolate sauce. The combination of sweet, salty cookie crumbs, cool whipped topping, and rich chocolate creates a textural symphony that feels like a treat from an ice cream parlor. This recipe is perfect for potlucks, family gatherings, or simply when you need a sweet finish to a hearty meal. It requires no baking, making it an easy yet impressive option for any occasion. Serve it straight from the freezer for the best texture, allowing the flavors to meld beautifully.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 2091.4

Dietary: Gluten-free, Vegetarian

Description

Indulge in this decadent Sunday Special, a crowd-pleasing dessert that layers crunchy Oreo crusts with smooth vanilla ice cream and a homemade chocolate sauce. The combination of sweet, salty cookie crumbs, cool whipped topping, and rich chocolate creates a textural symphony that feels like a treat from an ice cream parlor. This recipe is perfect for potlucks, family gatherings, or simply when you need a sweet finish to a hearty meal. It requires no baking, making it an easy yet impressive option for any occasion. Serve it straight from the freezer for the best texture, allowing the flavors to meld beautifully.

Ingredients

20 Oreo Cookies
1 quart Vanilla ice cream
4 tablespoon Melted butter
1 cup Sugar
1 cup Evaporated milk
3 ounce Chocolate
9 ounce Cool whip

Directions

1
Process the Oreos in a food processor or blender until they are fine crumbs.
2
In a medium bowl, mix the Oreo crumbs with the melted butter until evenly coated.
3
Reserve 1/4 cup of the cookie mixture for topping.
4
Press the remaining cookie mixture firmly into the bottom of a 13x9 inch baking pan to form an even crust.
5
Place the pan in the freezer while you prepare the other components.
6
In a small saucepan, combine the sugar, evaporated milk, and chocolate.
7
Heat the mixture over medium heat, stirring constantly, until it comes to a full boil.
8
Remove from heat and let the chocolate sauce cool to room temperature.
9
Soften the vanilla ice cream slightly so it is easy to spread.
10
Spread the softened ice cream evenly over the frozen cookie crust.
11
Pour the cooled chocolate sauce over the layer of ice cream.
12
Spread the Cool Whip over the chocolate sauce.
13
Sprinkle the reserved Oreo crumbs evenly over the top.
14
Freeze the dessert for at least 4 hours, or until firm, before slicing and serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 2091.4kcal

% Daily Value *
Total Fat 146.5g226%
Saturated Fat 90.2g451%
Cholesterol 388.4mg130%
Sodium 381.9mg16%
Total Carbohydrate 174.1g59%
Dietary Fiber 9.9g40%
Sugars 157.1g
Protein 21.6g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cookie, crust, dessert, easy, evaporated milk, freezer, ice cream, no-bake, oreo, sauce, snickerdoodle, sweet, vanilla, whipped

Read it online: https://www.chefs-mate.com/recipe/sunday-special-charlene-hatfield/