Ingredients:
28 Oreo cookies, divided
6 c. chocolate-chip mint ice cream, softened
1 tub (8 oz.) whipped topping, thawed
1 oz. Baker's semi-sweet chocolate, grated
Directions:
Line a 9x13 pan with foil, with ends of foil extended over sides. Crush 20 cookies; sprinkle onto bottom of prepared pan.
Spread ice cream over crumbs in pan; top with whipped topping and grated chocolate.
Freeze 3 hours. Remove from freezer for 15 minutes before serving. Let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan before cutting into squares. Cut remaining cookies in half; use to garnish dessert squares.
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