Scot Bressler, a recent retiree from Bowling Green State University, is
the man responsible for the Unofficial Dessert of Falcon Baseball.
That’s how the guys on the BGSU baseball team think of Bressler’s Oreo
ice cream dessert. Let others keep their brownies and their cherry pie,
these young men know a good thing when they taste it.
It’s a layered dessert with the deep chocolate of the crushed Oreos
combined with melted butter forming the top and bottom layers, and a
whipped cream layer atop the main filling — a creamy frozen blend of
rich vanilla flavor formed by combining ice cream, milk and pudding mix.
“It’s pretty easy and variations can be made in many ways with different kinds of cookies and flavors of
ice cream.”
Bressler worked in the athletic department at BGSU until February of
this year. For 20 years he was director of ticket operations, closing
out his tenure with the department as assistant director for financial
affairs for the past three years.
Over the years he’s developed a close relationship with several of the men’s athletic teams, the baseball
team in particular.
“When the baseball guys came over for dinner I always made the Oreo ice cream dessert.”
In the winter, “before their spring trip, I’d have them over by class,”
hosting four separate dinners a week apart. “Then I’d have the entire
team in May” shortly before the end of the season.
The original version of the recipe for the ice cream dessert was given
to him quite a few years ago. “I think it was probably from a church
potluck.”
That first version called for Pecan Sandies as the cookie base, instead of Oreos, and Heath Bar Crunch on
top.
Bressler admits the Heath Bar version is still his own favorite. “If that is in the freezer, it won’t
last very long.”
But the baseball team members are insistent on the Oreo version, and Bressler has fun offering seasonal
variations.
Everyone’s favorite is the appropriately colored Falcon ice cream dessert.
“I would buy the orange (cream filled) Oreos. I’d buy them up and save
‘em when I saw them, ‘cause they’re not available (in stores) very
long.”
Around Christmas you can find red Oreos. Bressler substitutes peppermint
ice cream for the vanilla, buys some candy canes and crushes them up on
top of the dessert along with the crushed Oreos for his December
variation.
When making the Oreo dessert, always use Toft’s vanilla ice cream, said Bressler.
“That’s the brand I use, because it’s good ice cream and the Tofts are
my friends,” he said of the Sandusky ice cream company. Coincidentally,
Logan Meisler, a member of the Toft family, was a member of the Falcon
baseball team until his graduation two years ago.
“He was our second baseman,” he said of Meisler, who “is fourth generation with the company. His
grandfather is still involved.”
Bressler a local native, graduated from Bowling Green High School in
1977 and obtained both his undergraduate and graduate degrees at the
university.
“We grew up, my sisters and I, across from the university and always
wanted to attend the university. I hadn’t really planned on staying
afterward, but a job got created” that was perfect for him and Bressler
ended up spending the entirety of his career there.
He’s cherished the chance to get to know quite a few student-athletes on
and off the field. “It’s a chance to give some of these athletes a home
away from home.”
But it’s only the baseball team that he feeds as a group.
One of his stock menus for team dinners is lasagna. Or he’ll bake a
roast beef or ham. “The Belleville roast beef is the best. They’ll cook
it up for you and slice it and you just put it in your roaster and warm
it up.”
Barbecued chicken goes over well, too. “I get the chicken tenderloins and make a homemade barbecue
sauce.”
Just last weekend he put together a dinner on the deck to be offered as a
prize at an auction held to raise money for a trip to Guatemala. The
trip is hosted by Impact Ministries, a BGSU campus organization.
“I just enjoy hosting people. People love to eat!”
He encourages others to adopt the Oreo ice cream dessert as their own.
“It’s pretty fail-proof. I use a mixer and it works. It doesn’t break
down the ice cream so that it won’t freeze back up.”
Plus this is a quick dessert to make. “Really quick. You can have it
made in 15 or 20 minutes. Crushing the Oreos is the thing. Put ‘em in a
Baggie and crush ‘em with a rolling pin — or a mini baseball bat!” as
someone else suggested.
Just remember to allow the necessary six or more hours in the freezer
for this dessert. It will be the perfect finishing touch for the hottest
July day.

Oreo ice cream dessert
1 pkg. Oreos
4 T. butter, melted
2 small boxes vanilla instant pudding
1 c. milk
1 qt. Toft’s French Ice Cream, softened
1 – 8 oz. Cool Whip
Crush Oreos and combine 2/3 with the melted butter in a 9 x 13 dish. Mix and evenly pat down.
Put the 2 packages of instant vanilla pudding and 1 cup of milk in a large mixing bowl and use mixer just
until combined. Add the softened ice cream and blend with mixer until smooth.
Pour ice cream mixture on top of Oreos and then put the Cool Whip on top followed by the remaining 1/3 of
crushed Oreos.
Freeze dessert for at least 6-8 hours before serving.
• Variations can be made in many ways with different kinds of cookies and flavors of ice cream.