| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(3-roll pkg) chocolate creme-filled cookies |
| 1/3 |
c |
Melted butter |
| 1 1/2 |
qt |
Vanilla ice cream; softened |
| 1 |
pt |
Hot fudge sauce; heated |
| 1 |
qt |
Frozen non-dairy topping; defrosted |
|
|
Salted peanuts |
INSTRUCTIONS
>From the Dining Room of Holiday Farm resort, Blue River, Oregon
Spray 8x12-inch baking pan with vegetable spray. Place cookies in a plastic
bag and crush with a rolling pin. Spread them on bottom of baking pan and
pour butter over top. Press cookies to form a crust.
Spread the ice cream over crust; pour hot fudge sauce over ice cream.
Freeze until chocolate sauce has cooled, about 30 minutes.
Spread non-dairy topping over chocolate and top with peanuts. Return to
freezer until ready to cut and serve.
Serves 10 to 12.
Submitted as a Mahalo Recipe to TNT 3/23/98 by Helen Simmons
(simmons@northcoast.com).
Recipe by: Oregon Sampler: Resorts & Recipes
Posted to TNT Recipes Digest by Helen Simmons <simmons@northcoast.com> on
Mar 23, 1998
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