Cinder Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Cinder Cake
Categories: Cakes, Chocolate
Yield: 12 servings

1 lb Cream-filled chocolate
Sandwich cookies; (oreo)
1/2 c Butter or margarine; melted
ga Vanilla ice cream; soften
-slightly
8 oz Frozen non-dairy
Whipped topping; thawed
1 c Pecan halves; or pieces
16 oz Chocolate syrup; (hershey's)

Recipe by: St. Louis Post-Dispatch 1/1/1990
Crush the cookies in a large plastic bag using a rolling
pin, or use a food processor to crush the cookies. Mix
crushed cookies with melted butter. Measure 3/4 cup and set
aside. Press remaining cookie mixture evenly into an
ungreased 9-by-13-inch pan, to form the bottom layer of the
cake.
Spread softened ice cream over cookie layer. Spread whipped
topping over ice cream. Sprinkle pecans over whipped
topping. Drizzle chocolate syrup over all. Sprinkle
reserved 3/4 cup cookie mixture over syrup. Freeze.

After cake has been in freezer 2 to 3 hours and is
beginning to firm up, cover pan with foil. For best
texture, assemble and freeze cake 2 days in advance. To
serve, simply cut into squares and enjoy. This is very
rich, so large pieces aren't needed when serving.

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