- 12
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Ingredients
- 14 oz pkg chocolate sandwich cookies, crushed & divided
- 6 T butter
- 1/2 gal. peppermint ice cream, softened
- 16 oz jar hot fudge ice cream topping
- 8 oz frosen whipped topping, thawed
Preparation
Step 1
Set aside 1/4 c cookie crumbs. Combine remaining crumbs & butter in large bowl. Toss to coat. Transfer to greased 13 x 9 baking pan; press firmly to cover bottom of pan. Spread ice cream over crumb crust. Top with fudge. Freeze until solid. At serving time, spread whipped topping to edges. Garnish with reserved crumbs.