- 8 graham crackers.
- 4 tbsps of butter.
- 1 ½ gallon of softened ice cream.
- 1 tub of cool whip.
- In the food processor, blend the graham crackers. Melt the butter and mix it with the crushed graham crackers.
In a 9×13 pan, pat the the batter then place the softened ice cream on top ( you can just leave the ice cream out for 30 minutes to soften).
Pour the entire tub of cool whip on top then freeze for 4 to 6 hours. The more the better!
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