As for this recipe, I only have one thing to say for myself.
The baby in my belly made me do it.
Hot fudge sauce.
Now, I don't know who Mrs. Richardson is, but this lady knows her hot fudge. It's the best. Seriously.
Okay, now for the ice cream. It must be Blue Bell. Because Blue Bell makes the best ice cream you can buy.
Someday I'm going to have a cow. And her name will be Blue Bell. And we won't eat her. (Even though I do love eating cow, I'm not interested in eating my pet cow.) I think she will be black and white and have cute ears.
When I was little, my dad mentioned getting a cow one time. I'm pretty sure I named her something like Dolly before we even possessed such cow. I was so excited to have a pet cow! And then my dad told me that we would raise her for her meat.
Never mind, Daddy. I'm not interested any more. And no, we did not get a cow. We got a horse instead. And he was a great pet and I never felt concern that we might have to eat him.
So back to the ice cream called Blue Bell. I got this flavor - Pecan Praline. Easily one of the best ice creams I've ever had...reminded me of Baskin Robins' Pralines & Cream.
Oh, and now you'll need some caramel sauce. I used Mrs. Richardson's again, of course.
Freeze it all together. Now you've created a dessert reminiscent of Turtle Pie (the birthday cake of choice in this family).
Oreo Fudge Ice Cream Cake
1 package Oreo cookies, roughly crushed (don't grind these; you want them to still have small to medium-sized pieces)
17 oz. jar Mrs. Richardson's Hot Fudge Sauce
1/2 gallon ice cream (I used Blue Bell Pecan Praline)
17 oz. jar Mrs. Richardson's Caramel Sauce
Press the Oreos in the bottom of a 9x13 casserole dish. Freeze for about 30 minutes, until the cookies have formed a crust. Spread the hot fudge on top of the crust. Freeze for about 2 hours, until set. Allow the ice cream to soften slightly and spread it on top of the fudge. Pour the caramel sauce on top of the ice cream. Freeze for about 8 hours or overnight. Cut into squares and serve.