- 15
4.6/5
(51 Votes)
Ingredients
- 3-3/4 cups crushed cream-filled chocolate sandwich cookies
- 1/2 cup butter, melted
- 1 jar (16 ounces) hot fudge ice cream topping, warmed
- 1/2 gallon coffee ice cream, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- Chocolate curls or sprinkles, optional
Preparation
Step 1
Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a 13-in. x 9-in. dish. Freeze for 1 hour or until firm.
Spread hot fudge topping evenly over crust; freeze for 30 minutes.
Layer with ice cream and whipped topping. Cover and freeze for 8 hours or overnight. Garnish with chocolate curls or sprinkles if desired. Yield: 15 servings.