Cinder Cake

• 1 lb. cream-filled chocolate sandwich cookies such as Oreos or Hydrox
• 1/2 c. (1 stick) melted butter or margarine
• 1/2 gal. vanilla ice cream, slightly softened
• 1 (8 oz.) Cool Whip, thawed
• 1 c. pecan halves or pieces
• 1 (16 oz.) can chocolate flavor syrup (such as Hershey's)

1. Crush cookies in plastic bag with rolling pin or use food processor.
2. Mix crushed cookies with melted butter.
3. Measure 3/4 cup and set aside.
4. Press remaining cookie mixture evenly into an ungreased 9 x 13-inch pan to form bottom layer.
5. Spread ice cream over layer.
6. Spread Cool Whip over ice cream.
7. Sprinkle pecans over whipped topping, and drizzle chocolate syrup over all.
8. Sprinkle reserved 3/4 cup cookie mixture over syrup.
9. Freeze for 2 to 3 hours.
10. Cover pan with foil.
11. Best if made 2 days in advance.

creamfilled chocolate sandwich cookies, butter, vanilla ice cream, pecan, chocolate flavor syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293314 (may not work)