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Fudgy Ice Cream Dessert Recipe

Fudgy Ice Cream Dessert Recipe

Jenny Haen from Red Wing, Minnesota tops a rich chocolate cookie crust with vanilla ice cream, peanuts and fudge topping to create this frosty dessert. Assemble it and keep it in the freezer to please a crowd any time of year.
TOTAL TIME: Prep: 15 min. + freezing YIELD:12-15 servings

Ingredients

  • 1 package (15-1/2 ounces) Oreo cookies, crushed
  • 7 tablespoons butter, melted
  • 1/2 gallon vanilla ice cream, softened
  • 1-1/2 cups finely chopped salted peanuts
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed

Directions

  • 1. In a large bowl, combine cookie crumbs and butter until crumbly. Set aside 1/2 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. dish. Freeze for 30 minutes. Spread ice cream over crust. Cover and freeze for 2-1/2 hours.
  • 2. Sprinkle peanuts over ice cream. Cover and freeze for 1 hour. Spread with whipped topping (pan will be very full). Sprinkle with reserved crumb mixture. Freeze for 8 hours or overnight.
  • 3. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving. Cut into squares. Serve with hot fudge topping. Yield: 12-15 servings.

Nutritional Facts

1 serving (1 each) equals 516 calories, 30 g fat (13 g saturated fat), 45 mg cholesterol, 378 mg sodium, 55 g carbohydrate, 3 g fiber, 9 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.