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Ice Cream Sundae Dessert
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20 chocolate sandwich cookies, crushed
1/4 cup butter, softened
1/2 gallon vanilla or peppermint ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 tablespoons chocolate syrup
1/4 cup chopped pecans
In a large bowl, combine cookie crumbs and butter. Press into the bottom of a
13-in. x 9-in. pan. Carefully spread ice cream over crust. Spread whipped topping
over ice cream. Drizzle chocolate syrup on top; sprinkle with nuts. Freeze until
firm, about 2-4 hours. Remove from the freezer 15 minutes before serving.
Yield: 16 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |