This heat is getting to me.
We need a cool and creamy treat for the Labor Day weekend!
Something really decadent.
Today’s recipe is Hydrox Frozen Dessert. Since I don’t think they make Hydrox Cookies anymore, I’ve renamed this recipe Oreo Frozen Dessert.
Note that this is another recipe marked “V Good”.
Here is the recipe as I made it:
Oreo Frozen Dessert
1 pound (14.3 oz. now) package Hydrox or Oreo Cookies (I used Oreos)
1/2 cup butter, melted
Mix as pie crust and pat into two 9 x 13″ cake pans.
(The dessert got a bit thin top to bottom, so I would make this in just one cake pan to make it a bit more substantial.)
1 large can Carnation Evaporated Milk (12 oz.), 1/2 cup of butter, 1 cup of sugar, and two squares of melted chocolate (I looked online and found that 1/3 cup of chocolate chips is the same as 1 square of baking chocolate. So I used 2/3 cup of chocolate chips and it was fine).
Combine in a heavy saucepan and boil for 10 minutes, stirring often.
While the filling is cooling, soften one half gallon of vanilla ice cream (I used the square boxes of vanilla ice cream and it now only comes in 1.75 qt box) and spread over the crumbs in the two pans.
When frozen, spread the cooled chocolate filling over the two pans and put back in freezer.
When frozen, whip two cups whipping cream and spread on top. Sprinkle on your favorite nuts.
(I used a spritz of Reddi Wip instead of covering the whole thing with whipped cream and topped it with toasted chopped pecans.)
Spreading the ice cream over the top of the Oreo crumbs.
Here is the chocolate filling after the 10 minutes of boiling.
It was somewhat thin at first but thickened up and ended up being a nice fudgey sauce.
I might just use this as a fudgey ice cream topping.
My trusty taste tester had one word for this dessert . . .