| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 1 |
pk |
(15-oz) chocolate sandwich cookies |
| 1/2 |
|
Stick butter; melted |
| 1/2 |
ga |
On ice cream (vanilla; peppermint or fudge ripple) |
| 1 |
|
Jar (11-oz) fudge topping |
| 1 |
ct |
(8-oz) whipped topping; thawed |
|
|
Toasted almonds or pecans (optional) |
INSTRUCTIONS
Crumble cookies using blender or food processor. Reserve about 1/3 the
crumbs. Place other 2/3 of crumbs in the bottom of a 13x9-inch pan. Mix
with butter & pat into place. Cover with softened ice cream. Spoon fudge
topping over ice cream. Place in freezer to firm up slightly. Spread entire
container of whipped topping on top. Place remaining 1/3 of cookie crumbs
on top of whipped topping. (Toasted almonds or chopped pecans added to the
top make this dessert especially delicious!) Be sure to freeze a whole day
before needed. You may need to let it sit out for a few minutes before
serving in order to cut it into squares. This dish serves 16-18 people.
(The whole family should love it!)
BANKIE MC CARTY
OSCEOLA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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