Ingredients
1 container of Neapolitan Ice Cream
1/3 cup Oreos, pulsed in the food processor
1 tbsp butter, melted
Instructions
Remove the ice cream from the freezer and allow it to sit on the counter to soften.
Line a 5.5 by 5.5 inch square tupperware container with wax paper, allowing excess to hang over the edges to make it easier to remove once frozen.
Pulse the oreos in the food processor until they are fine crumbs.
Melt the butter, once melted pour it into the oreos and mix well.
Scoop the oreo crumbs into the square container, pressing them down using the back of a spoon.
Let this layer harden in the freezer for 15 minutes.
Once the ice cream is soft enough to spread, put several scoops of vanilla ice cream on top of the oreos, and spread into an even layer. Add more ice cream if you desire, but each of my ice cream layers were about 1/2 inch thick.
Let the vanilla layer freeze for 20-30 minutes before adding the strawberry ice cream. You may want to return the container of ice cream to the freezer while the layers are setting.
Repeat the layering process with the strawberry ice cream and chocolate ice cream, allowing each layer to set before adding the next.
Once all the layers are assembled, let the entire dessert freeze for 3-4 hours, covered with tinfoil.
Remove the dessert from the container using the wax paper, and cut into 4 squares. Top with chocolate syrup and extra oreo crumbs.
Note
Source recipes -Here-
