Ingredients Jump to Instructions ↓

  1. 3/4 cup crushed gingersnaps (about 14 cookies)

  2. 3 tablespoons butter, melted

  3. 1 pint vanilla ice cream, softened

  4. 2 Heath candy bars (1.4 ounces each ), chopped

  5. 1/3 cup caramel ice cream topping, warmed

Instructions Jump to Ingredients ↑

  1. Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm. Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping. Yield: 4-6 servings.


Send feedback