1 jar (16 oz.) hot fudge ice cream topping, warmed
1 carton (8 oz.) frozen whipped topping, thawed
Instructions
In a bowl, combine 3 ¾ cups cookie crumbs and butter. Press into a Pam sprayed 13 x 9 x 2 inch dish. Spread with ice cream; cover and freeze until set. Drizzle fudge topping over ice cream; spread whipped topping over hot fudge. Sprinkle with remaining crumbs. Cover and freeze for 2 hours or until firm. Remove from freezer 10 minutes before serving. (Shalee loves chocolate ice cream)
Originally Submitted
1/21/2014
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