Frozen Chocolate Chunk Cookie Mud Pie

By carvalhohm

Ingredients

• 1 package Pepperidge Farm Nantucket Crispy Dark Chocolate Chunk Cookies, any crispy variety
• 1/4 cup butter, melted (1/2 stick)
• 1 quart vanilla ice cream, softened
• 1 jar (about 11.75 ounces) hot fudge topping
• 1/2 cup chopped pecans or walnuts, toasted
• Whipped cream or non-dairy whipped topping (optional)

Details

Servings 10
Preparation time 5mins
Cooking time 15mins
Adapted from recipelion.com

Preparation

Step 1

Preheat oven to 325 degrees F.

Lightly grease a 9-inch springform pan. Place the cookies in a resealable plastic bag. Close the bag and crush the cookies with a rolling pin until crumbs form. Stir the cookie crumbs and the butter in a medium bowl. Press the mixture into the prepared pan.

Bake the cookie crust for 10 minutes. Let the cookie crust cool in the pan on a wire rack for 15 minutes.

Spread the ice cream evenly onto the cookie crust. Freeze for 1 hour.

Spread the fudge topping evenly on top of the ice cream. Top with the pecans. Cover and freeze for 3 hours or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.