Yield: 16 Servings
|1 pack||(15-oz) chocolate sandwich cookies|
|½ \N||Stick butter; melted|
|½ gallon||On ice cream (vanilla; peppermint or fudge ripple)|
|1 \N||Jar (11-oz) fudge topping|
|1 carton||(8-oz) whipped topping; thawed|
|\N \N||Toasted almonds or pecans (optional)|
Crumble cookies using blender or food processor. Reserve about ⅓ the crumbs. Place other ⅔ 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 ⅓ 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
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .