Oreo Cake

36 Oreos (made into crumbs)

1 stick of butter or margarine (melted)

Combine Oreos and butter and press into 9x13 pan. Freeze for one hour.

Make Fudge and place in refrigerator to cool completely.

Fudge

1 stick margarine or butter

2 cubes unsweetened chocolate

2 cups sifted powdered sugar

3/4 cup evaporated milk

1 tsp vanilla

Melt butter and chocolate in saucepan over medium heat. Add powdered sugar and stir. Add evaporated milk and stir. Bring to a boil. Boil 4 minutes. Put on a hot pad in refrigerator until completely chilled.

Soften a half gallon of vanilla ice cream and spread over crust. Freeze for one hour.

Spread hot fudge over ice cream and freeze one hour.

Spread whipped topping over fudge and keep in freezer until ready to serve. Decorate with any additional cookies (that did not get eaten) as desired.

Andes Mint Cookies

3/4 cup butter

1 1/2 cups brown sugar

2 Tablespoons water

12 oz chocolate chips

2 eggs

2 1/2 cups flour

1 1/4 tsp baking soda

1/2 tsp salt

2 boxes Andes mint cookies (or one 8.5 oz bag should be more than enough. It might even be enough for a double batch if you don't have a cuteness kid snatching a mint, or two or three, every time you turn around. I wouldn't know for sure.)

Melt butter, sugar, and water. Add chocolate chips until melted.

Pour into large mixing bowl and let cool 10 minutes. At high speed add eggs. Reduce speed and add combined dry ingredients. Chill dough for 1 hour. Roll into small balls and place on foiled-lined cookie sheet. Bake at 350 for 7-9 minutes. Place unwrapped Andes mint on top of each cookie as soon as you take it out of the oven. Spread around with a knife after mint has melted completely.