|Recipe Name:||Ice Cream Dessert #2||Submitted by:||Administrator|
|Number of Servings:||16|
1 15-oz chocolate sandwich
1/2 Stick butter, melted
1/2 (s) On ice cream, vanilla
peppermint or fudge
1 Jar, 11-oz fudge topping
1 8-oz whipped topping
Toasted almonds or pecans
Crumble cookies using blender or food processor. Reserve about 1/3
thecrumbs. Place other 2/3 of crumbs in the bottom of a 13x9-inch pan.
Mixwith butter & pat into place. Cover with softened ice cream. Spoon
fudgetopping over ice cream. Place in freezer to firm up slightly.
Spreadentire container of whipped topping on top. Place remaining 1/3
ofcookie crumbs on top of whipped topping. (Toasted almonds or
choppedpecans added to the top make this dessert especially delicious!)
Be sureto freeze a whole day before needed. You may need to let it sit
out fora few minutes before serving in order to cut it into squares.
This dishserves 16-18 people. (The whole family should love it!)BANKIE
MC CARTYOSCEOLA, ARFrom <Simply Southern>, the Desoto School Mothers'
Assn, Helena-WestHelena, AR 72390. Downloaded from Glen's MM Recipe
Nutrition (calculated from recipe ingredients)
Calories From Fat: 112
Total Fat: 12.6g