Line 13x9-inch pan with foil, with ends of foil extending over sides.
Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.
Spread ice cream evenly over crumbs in pan; top with cool whip and
grated chocolate.
Freeze 3 hours. Remove from freezer 15 minutes before serving. Let
stand at room temperature to soften slightly. Lift dessert from pan
with foil handles; cut into 16 squares. Cut remaining cookies in half;
place 1 on each square.
Originally Submitted
7/16/2017
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