• Manhattan Fruit Market
  • 448 West 16th Street Chelsea Market, New York, NY 10011
  • * (212) 255-2242 General Office * **(212) 255-8305 Customer Support & Text Messaging**
  • Prep Time


    Total Time





    A delightful summertime treat!


    • 1 (16 oz) frozen whipped topping
    • 3 tbsp butter, melted
    • 1 jar hot fudge topping
    • 1 pkg chocolate creme filled sandwich cookies (Oreos)
    • 1/2 gallon mint chip ice cream
    • 1 pkg Andes candy


    1. Prepare 9 inch spring form pan with nonstick spray.
    2. Thaw frozen whipped topping.
    3. Crush 1/2 package cookies in zip plastic bag.
    4. Melt butter and put in bag with cookies. Mix well and put in bottom of pan to form crust.
    5. Scoop ice cream onto top of crust and smooth out to make an even layer. Start by putting scoops close together. Push down on them to squash them and then spread them together, so not to disrupted the crust. Put back in freezer for about 10 minutes or so.
    6. DO NOT HEAT FUDGE TOPPING. Spread enough fudge topping on top of ice cream to almost cover.
    7. Top with thawed whipped topping. Save enough to put in pastry bag and border the top edge.
    8. Sprinkle with chopped candy or however you want to decorate the top.
    9. Put back in freezer for about 3 hours to firm back up.
    10. Remove from pan and serve.