Cookies and Cream Fudge Tart

By srumbel

A cookies and cream filling on a rich chocolate filling makes a delicious dessert to share. Perfect for enjoying at any party or event.
from insidebrucrewlife.com

Ingredients

• For the Crust
• 2 cups chocolate cream filled cookies, crushed
• 4 Tablespoons butter, melted
• For the Filling
• 8 Tablespoons butter
• 10 ounces baking dark chocolate
• 2 eggs
• 1 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• For the Topping
• 1 - 8 ounce container Cool Whip, thawed
• 1 cup coarsely chopped chocolate cream filled cookies
• mini chocolate cream filled cookies for garnish
• colored sprinkles

Details

Preparation time 30mins
Cooking time 65mins

Preparation

Step 1

Combine the cookie crumbs and melted butter. Press into the bottom and sides of a 9 inch tart pan. Bake at 350 minutes for 8 minutes. Remove and cool.
Heat the butter and chocolate over low heat until melted and creamy. Remove the pan from the stove and let cool 10 minutes.
Beat the eggs. Add the heavy cream, sugar, vanilla, and salt and beat until frothy. Whisk in the cooled chocolate. Pour into the cooled crust. Do not over fill.
Bake at 350 degrees for 25-30 minutes. Cool. Refrigerate at least 2 hours before serving.
Combine 2 cups of Cool Whip and the chopped cookies. Spread over the top of the cooled tart. Use the remaining Cool Whip to pipe around the edges. Top with mini cookies and sprinkles. Cut into 14 slices. Store in a sealed container in the refrigerator.

Yield: 14 slices