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2 (1 lb.) pkgs. Oreo cookies
1 (16 oz.) can chocolate syrup
1/2 gallon Heavenly Hash ice cream
1/2 gallon Butter Almond ice cream

Use an 11 1/2 x 15 1/2-inch pan (approximately). Divide both packages of Oreo cookies into thirds. Break up cookies until crunchy, then add the first third of the Oreo cookies to the bottom of the pan. Layer softened butter almond ice cream on top of the cookies, smooth over with spoon.

Pour 1/2 can of chocolate syrup over the top of the butter almond ice cream. Add another row of crushed Oreo cookies. Add another layer of softened Heavenly Hash ice cream. Smooth over with back of spoon. Pour over it the last 1/2 can of chocolate syrup. Top with the last third of Oreo cookies. Freeze and enjoy! LUSCIOUS!!!

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