This month, we are starting our recipe of the month series. We will kick it off with a recipe from Mr. Jeremy Wright, a legendary history teacher at Hoover High School.

When he was little, Mr. Jeremy Wright’s mom used to make a special no-cake birthday cake for him and his siblings. He explained that this cake became so famous in his family for its great flavor that over time that it became a tradition. Now, his family makes it for special occasions, especially family birthdays. In his opinion, the best part of the cake is the Oreo crust. He recommends eating it on hot summer days.

Ingredients:

– 1 package of regular Oreo cookies

-½ gallon of mint chocolate chip ice-cream (Thrifty ice cream from Rite Aid)

– Hershey’s chocolate syrup

– 8 oz tub of Cool Whip

Preparation:

1. Take out the mint chip ice cream. Allow the ice cream to sit and soften for five minutes before using it in the recipe.
2. Put all the Oreo cookies into a food processor. Include the cookie and the cream filling. Grind the cookies until they are fine, with a texture like sand.
3. Pour the cookie crumbs into a large pie pan or a glass casserole dish. Use the base of a cup to press down the crumbs into a crust. Make sure the crust is even across the dish.
4. Use clean scissors to carefully cut around the base of the ice cream container. Then use a knife to cut the ice cream into 1-inch-thick slices, like a loaf of bread.
5. Place the slices of ice cream around the pie pan or baking dish to cover the Oreo crust.D
6. Drizzle the Hershey’s syrup across the top of the ice cream. Use as much as you want but don’t overdo it.
7. Use a spatula to disperse the entire tub of Cool Whip across the top of the syrup.
8. Cover the pie pan or baking dish with Saran Wrap. Place it in the freezer, and chill for at least 3 hours or overnight.