 |
Cookie Ice Cream Cake
|
 |
44 miniature chocolate chip cookies
1/4 cup butter, melted
1 cup hot fudge topping, divided
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened
Crush 25 cookies; set remaining cookies aside. In a bowl, combine cookie crumbs
and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for
15 minutes. In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high
for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies
around the edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over
fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and
freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10
minutes before serving. Remove sides of pan. Warm remaining hot fudge topping;
drizzle over top. Editor's Note: This recipe was tested with Famous Amos
chocolate chip cookies.
Yield: 10-12 servings.
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |