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The No-Bake Oreo Dessert That's Legendary in My Family
Ingredients
  • When you’re ready to serve it, take it out of the freezer a few minutes ahead of time. The flavor and texture are best this way. Cut it into big squares. Leave the pan on the counter while everyone’s eating their first piece because seconds will happen. And once it goes back into the freezer? Just know there’s no shame in peeling back the foil and breaking off slivers for a late-night snack. Because, remember: The slivers never count.
  • 24 Oreo cookies (272 grams) (the classic kind, not double-stuff)
  • 1 ½ sticks (12 tablespoons, 170 grams) salted butter, divided (use salted; it makes a big difference!)
  • ½ gallon (2 quarts) of your favorite vanilla ice cream
  • 4 ounces (113 grams) German’s sweet chocolate (such as Baker's brand)
  • ⅔ cup (135 grams) granulated sugar
  • 1 small can evaporated milk (5 fluid ounces, 147 mL)
Steps
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