Vary this ice cream cookie cake dessert by using different flavors of ice cream.
Ingredients
- 1 (18 ounce) package small chocolate chip cookies
- ¼ cup margarine, melted
- 1 cup hot fudge topping, divided
- 2 quarts vanilla ice cream, divided
- 1 cup whipped cream
- 12 cherries
Directions
Step 1
Crush 1/2 of the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.
Step 2
Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.
Step 3
Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.
Step 4
To serve, garnish with remaining fudge topping, whipped cream, and cherries.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 533 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat12g | 60% |
Cholesterol43mg | 14% |
Sodium316mg | 14% |
Total Carbohydrate67g | 24% |
Dietary Fiber3g | 10% |
Total Sugars47g | |
Protein6g | |
Vitamin C1mg | 5% |
Calcium163mg | 13% |
Iron2mg | 11% |
Potassium322mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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