- 28 OREO Chocolate Sandwich Cookies, divided
- 1 container (1 1/2 qt.) mint-chocolate chip ice cream, softened
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 square BAKER'S Semi-Sweet Chocolate, grated
How to Make It
LINE 13- x 9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.
SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.
FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.
Total fat: 14 g
Saturated fat: 8 g
Cholesterol: 15 mg
Sodium: 140 mg
Carbohydrate: 31 g
Dietary Fiber: 1 g
Sugars: 23 g
Protein: 3 g
Vitamin A: 4% DV
Vitamin C: 0% DV
Calcium: 8% DV
Iron: 6% DV