Chocolate Dessert Delight Recipe

Ingredients

• 2 cups chocolate graham cracker crumbs (about 32 squares)
• 1/2 cup butter, melted
• 1/2 cup chopped walnuts
• 1 tablespoon sugar
• FILLING:
• 1/2 gallon chocolate ice cream, softened
• 1 jar (12-1/4 ounces) caramel ice cream topping
• 1 jar (11-3/4 ounces) hot fudge ice cream topping
• 1/2 cup miniature semisweet chocolate chips
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• 1/2 cup chopped walnuts
• TOPPING:
• 2 cups heavy whipping cream
• 3 tablespoons sugar
• 1 tablespoon baking cocoa
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant coffee granules
• Additional miniature chocolate chips and chopped walnuts

Directions

• For crust, combine crumbs, butter, walnuts and sugar; press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes; cool completely.
• Spread half of the ice cream over crust; spoon caramel and hot fudge toppings over ice cream. Sprinkle with chocolate chips and walnuts; freeze until firm. Spread with remaining ice cream over the top. Cover with plastic wrap. Freeze for at least 2 hours.
• In a large bowl, beat cream until stiff peaks form. Fold in sugar, cocoa, vanilla and coffee granules. Pipe or spoon onto dessert. Sprinkle with additional chocolate chips and walnuts. Return to freezer until 10 minutes before serving. Yield: 16-20 servings.

Chocolate Dessert Delight published in Country Woman Christmas Annual 2004, p48