Ingredients
19.1ozchocolate sandwich cookies,(1 package), such as Oreo®
24ozchocolate ice cream,(2 round cartons)
½cupvanilla frosting,prepared
1dropgreen food coloring
30mellocreme pumpkins,(candy corn)
Preparation
Crush the cookies in 2 batches in a food processor.
Spread 1⅓ cups of crumbs over the bottom of a 9-x-13-inch baking pan.
Cut away the cardboard packaging from 1 carton of ice cream with scissors. Slice the ice cream crosswise into 1-inch-thick rounds with a long knife.
Arrange the slices over the crumbs, cutting smaller pieces to fill gaps. Cover the ice cream with another 1⅓ cups crumbs. Repeat with the second container of ice cream, and top with remaining crumbs.
Freeze for at least 1 hour or until firm.
Mix the frosting with enough green food coloring to make it bright green, then transfer to a pastry bag fitted with a plain tip.
Arrange 3 double rows of pumpkins on top of cake and pipe the vines connecting the pumpkins.
Freeze until ready to serve.
Serve cold, and enjoy!
