- 3 peanut butter cookies, coarsely chopped
- 2/3 cup vanilla ice cream
- 3 tablespoons hot fudge ice cream topping, warmed
- Set aside one large cookie piece. Sprinkle half of the chopped cookies in a parfait glass; top with half of the ice cream and hot fudge topping. Repeat. Garnish with reserved cookie piece. Yield: 1 serving.
Originally published as Peanut Butter Cookie Parfait in Quick Cooking January/February 2001, p37
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