Ingredients Jump to Instructions ↓

  1. 3-3/4 cups crushed cream-filled chocolate sandwich cookies

  2. 1/2 cup butter, melted

  3. 1 jar (16 ounces) hot fudge ice cream topping, warmed

  4. 1/2 gallon coffee ice cream, softened

  5. 1 carton (8 ounces) frozen whipped topping, thawed Chocolate curls or sprinkles, optional

Instructions Jump to Ingredients ↑

  1. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a 13-in. x 9-in. dish. Freeze for 1 hour or until firm. Spread hot fudge topping evenly over crust; freeze for 30 minutes. Layer with ice cream and whipped topping. Cover and freeze for 8 hours or overnight. Garnish with chocolate curls or sprinkles if desired. Yield: 15 servings.


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