Easy Ice Cream Cake

As I think I mentioned before, when the 2012 Beach Trip recipes didn't generate a big response, I decided not to go to all the trouble of posting the 2013 recipes. LITTLE DID I KNOW.

So this year when the emails came in before we left for the beach asking me to PLEASE post the recipes when we got back, I dug into last year's pictures to see if I had anything from last year and -- lo and behold -- I did.

I'd taken a picture of something that was so simple but was probably my favorite surprise of the week: Easy Ice Cream Cake, as prepared by Tiffany.

An AWARD-WINNING PICTURE, I might add.

(Look. I didn't know I'd be posting it.) (I just took it so I could look at it later, maybe as I drifted off to sleep that night. Or whatever.)

So I found it, and then I completely forgot to post it. And now I've had a HECK OF A WEEK with very little time for original thought, so I'm pulling it out of the bullpen to share with you today. Enjoy.


Easy Ice Cream Cake

1 large package Oreo cookies
8 oz. package Cool Whip
16 oz. jar Hershey's chocolate fudge sauce
1 can Planter's salted peanuts (optional)
half-gallon vanilla ice cream*
1 stick butter

Crush cookies and spread in a 9x12 dish. Drizzle melted butter over cookies. Slice frozen ice cream and layer over cookies. Press it down firmly. Spoon chocolate fudge sauce over ice cream. (You can microwave the sauce a little if you need to thin it out.) Chop peanuts and sprinkle over chocolate sauce. Spread Cool Whip over the top and freeze.

SO GOOD, Y'ALL. *If I remember correctly, Tiff used mint chocolate chip ice cream instead of vanilla. HIGHLY RECOMMEND.