Using chocolate sandwich cookies together with store-bought ice cream is a great way to make an instant dessert fro unexpected guests.
20 chocolate sandwich cookies, chopped (about 2 cups)
3 tablespoons canola oil
4 cups vanilla or caramel ice cream, softened (pareve or dairy)
½ cup caramel topping, pareve or dairy
1 cup thawed whipped topping
1/3 cup peanuts, chopped
Line a 9” square brownie pan with parchment paper or heavy-duty foil.
Combine cookie pieces and oil until well blended. Press onto bottom of lined pan.
Spread ice cream carefully over crust; drizzle with caramel topping. Place in the freezer for 20 minutes. Whip up the topping until stiff. Remove pan from freezer and pipe or spread topping over the caramel. Sprinkle with chopped peanuts or more crushed sandwich cookies.
Freeze 3 hours or until firm. Cut into bars and serve.