---------- 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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