• 285minutes
  • 485calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 18 ounces nestle toll house refrigerated chocolate chip cookie dough

  2. 1 cup chopped walnuts

  3. 1 1/2 tablespoons butter or 1 1/2 tablespoons margarine

  4. 1 tablespoon packed brown sugar

  5. 1 (12 ounce) can Carnation Evaporated Milk

  6. 1 cup Nestle Toll House semi-sweet chocolate morsels (6 oz)

  7. 1 cup powdered sugar

  8. 2 ounces nestle toll house unsweetened baking chocolate, broken into pieces

  9. 1 tablespoon vanilla extract

  10. 2 tablespoons butter or 2 tablespoons margarine

  11. 1/2 gallon vanilla ice cream , softened

Instructions Jump to Ingredients ↑


  2. Bake cookies according to package directions; remove to wire racks to cool completely.

  3. Chop cooled cookies into small pieces.


  5. Preheat oven to 375; grease 8" square cake pan.

  6. Combine walnuts, butter, and brown sugar in small bowl. Pour into prepared pan. Bake for 8-10 minutes; stir well. Cool completely in pan on wire rack.


  8. Combine evaporated milk, morsels, powdered sugar, baking bar and butter in medium, heavy-duty saucepan.

  9. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat. Stir in 1 tablespoon vanilla extract. Cool completely.


  11. Wrap outside of 9 or 10 inch springform pan with foil.

  12. Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce.

  13. Combine remaining crumbled cookies and walnut mixture in medium bowl.

  14. Spread half of the cookie-walnut mixture over chocolate sauce.

  15. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.

  16. Place remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag, squeeze to drizzle chocolate sauce over top of dessert.

  17. Freeze at least 4 hours or overnight.

  18. To Serve, let stand at room temperature 20 minutes. Remove side of springform pan. Cut into slices.


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