Mint Ice Cream & Cookie Dessert

By McLean

Ingredients

• 1 bag (7 oz.) Pepperidge Farm Milano Mint Cookies, crushed
• 3 tablespoons butter, melted
• 3 cups mint chocolate chip ice cream, softened
• 3/4 cup hot fudge topping
• 3/4 cup sweetened whipped cream
• 6 small candy canes

Preparation

Step 1

Stir the cookie crumbs and butter in a small bowl. Press the crumb mixture into the bottom of a greased 8-inch cake pan.

Spread the softened ice cream over the crumb crust. Cover and freeze for 1 hour. Serve with hot fudge and whipped cream. Top each serving with 1 candy cane.

TIP:
Crush cookies by placing into a gallon size resealable bag. Close the bag and crush the cookies with a rolling pin.