Oreo Ice Cream Pie

Ingredients:
1 jar (about 12 ounces) caramel ice cream topping
2 Hershey chocolate candy bars broken into small pieces
1 package Oreo cookies
3 tablespoons butter, melted
2 half gallon containers of ice cream - I used chocolate and cookies and cream

Directions:

1. Combine the caramel ice cream topping and the candy bar pieces in a microwave safe dish and microwave for about 1 minute, or until the chocolate is melted.
2. Lightly spray the inside of a 9" pan with cooking spray.
3. Place 24 cookies in a Ziploc bag and crush them into small pieces. Mix the cookie crumbs with the melted butter, then press the cookie crumb mixture into the bottom of your pan, forming a crust.
4. Chop up 12 cookies, set aside.
5. Scoop half of one flavor of ice cream into the crust, pressing into an even layer. Drizzle with 1/3 of the caramel-chocolate sauce and 1/3 of the chopped Oreos. Then, scoop half of the second flavor of ice cream over the first layer, pressing it into an even layer. Cover it with 1/3 of the caramel-chocolate sauce and 1/3 of the Oreos. Scoop the remaining flavor of the first ice cream around the edges of the pan and the remaining second flavor into the middle. Drizzle with the remaining sauce and Oreos.
6. Wrap loosely in foil and freeze until firm (at least 4 hours, overnight is best).

*Adapted from a Pampered Chef Recipe

Lemonade Ice Cream Cake

Crust:
Crush enough pecan sandies cookies to cover a 9x13 inch pan and place crumbs in pan. (no need to butter or bake, just line the bottom of the pan)

Take 1 carton of vanilla ice cream (½ gallon) and ½ can of pink lemonade concentrate add mix together.

Pour over ice cream/lemonade mix over crust and freeze.
It works best if you make it the night before you need it, so it has time to freeze.