Leave the ice cream at room temperature for about an hour to soften.
In a 9×13-inch pan, place a layer of graham crackers, cutting or breaking them to fit into an even layer.
Add half of the ice cream on top and smooth it into an even layer.
Sprinkle crushed cookies on top and drizzle heavily with chocolate sauce.
Add another layer of graham crackers on top and repeat with the rest of the ice cream.
Sprinkle the remaining cookies on top and drizzle heavily with chocolate sauce.
Finally, top with another layer of graham crackers.
Freeze for at least 10 to 12 hours before serving.
Directions
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This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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