Ingredients
- 1 pkg. Nestle Toll House refrigerated choc. chip cookie dough (16.5 oz.)
- 1 cup walnuts, chopped
- 1 1/2 Tablespoons butter or margarine
- 1 Tablespoon packed brown sugar
- 1 can (12 oz.) evaporated lowfat milk
- 1 cup chocolate chips
- 1 cup powdered sugar
- 2 squares (1 oz. each) baking chocolate
- 2 Tablespoons butter or margarine
- 2 Tablespoons vanilla extract
- 1 1/2 quarts vanilla ice cream, softened
Preparation
Step 1
Bake cookies according to directions--or use your own cookies. Chop cookies into small pieces.
Preheat oven to 375 degrees. Grease an 8" square baking pan. Combine walnuts, butter and brown sugar in a small bowl. Pour into prepared pan. Bake for 8-10 minutes; stir well. Cool completely on wire rack.
For chocolate sauce:
Combine evaporated milk, morsels, powdered sugar, baking chocolate and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.
To assemble:
Wrap outside of 9-10" springform pan with foil. Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.
Place remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in the corner of the bag; drizzle chocolate sauce over top of dessert. Freeze for at least 4 hours, or overnight.
To serve; let stand at room temp for 20 minutes. Remove sides of springform pan. Cut into slices.