| | Directions | | Crush about half the package of Oreos using a food processor or chopper. Completely cover bottom of a 9X13 glass dish with crushed oreos. Squeeze 1/4 bottle of butter over crushed oreos. Place in warm oven about 5 minutes or until butter melts and disappears. Remove from oven. Scoop ice cream over oreos until completely covered. Squeeze desired amount of chocolate syrup over ice cream using back-and-forth motions. Sprinkle pecans and a few more crushed cookies on top. Cover with tin foil and freeze for 2 hours or until ready to serve. |
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| Ingredients | | - |  | 1 package Oreo cookies |
| - | | 1 bottle squeeze butter |
| - | | 1/2 gallon vanilla ice cream |
| - | | 1 bottle Hersheys chocolate syrup |
| - | | 1/4 cup chopped pecans (optional) |
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