• 360minutes
  • 565calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates

Ingredients Jump to Instructions ↓

  1. 1 (18 ounce) package small chocolate chip cookies, divided (must be store-bought not soft cookies)

  2. 1/4 cup melted butter or 1/4 cup margarine

  3. 2 tablespoons sugar

  4. 1 1/2 cups hershey's hot fudge topping, divided (or use favorite brand)

  5. 2 quarts ice cream , divided (slightly softened but not melted, use any flavor desired)

  6. whipped cream (use any amount desired to garnish)

  7. maraschino cherry (use any amount to garnish)

Instructions Jump to Ingredients ↑

  1. Prepare a 9-inch springform pan.

  2. Finely crush only HALF of the small cookies to make the crumbs.

  3. Place in a bowl with melted butter or margarine and 2 tablespoons sugar; mix to combine.

  4. Press into the bottom of the springform pan.

  5. Stand the remaining cookies around the edge of the pan.

  6. Spread 1 cup hot fudge sauce over the crust.

  7. Freeze for about 30-40 minutes.

  8. Spread 1-quart of the slightly softened ice cream over the chocolate sauce; freeze for about 20-30 minutes.

  9. Using an ice cream scooper scoop the remaining quart of ice cream into balls and arrange over the spreaded ice cream.

  10. Freeze for about 4 hours or until completely firm.

  11. To serve, garnish with remainder of fudge topping, whipped cream and cherries.


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