| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Cream-filled chocolate sandwich cookies |
| 1/4 | c | (1/2 stick) butter; melted |
| 6 | c | Mocha almond fudge ice cream; (about), softened |
| 2 | cn | (12 ounces each) fudge icing (warmed slightly for easy spreading) |
| 6 | hours or overnight. Makes |
INSTRUCTIONS
Notes: Hyatt Regency, Milwaukee, WI. Milwaukee Journal Sentinel. To make crust: Process cookies in blender or food processor until no white from cream filling shows. Transfer to bowl. Add butter; mix well. Press cookie mixture into 10-by-4-inch springform pan. Spread mixture evenly onto bottom and up sides of pan. Bake at 400 degrees 8 minutes. Let crust cool completely. To assemble pie: Fill one-quarter of pan with softened ice cream, smoothing it with spatula. Freeze until firm. Add thin layer of softened fudge icing and freeze until firm. Repeat layering/freezing process three more times, ending with fudge layer. Freeze 12 large servings. Frank Majowicz, executive chef, submitted the recipe. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
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