Fudgy Ice Cream Dessert Recipe

4.5 2 2
Fudgy Ice Cream Dessert Recipe
Fudgy Ice Cream Dessert Recipe photo by Taste of Home
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Fudgy Ice Cream Dessert Recipe

Read Reviews
4.5 2 2
Publisher Photo
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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + freezing

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

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.
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.
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.
Originally published as Fudgy Ice Cream Dessert in Quick Cooking March/April 2004, p17

Nutritional Facts

1 each: 536 calories, 31g fat (13g saturated fat), 45mg cholesterol, 351mg sodium, 59g carbohydrate (35g sugars, 3g fiber), 8g protein.

  • 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
  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.
Originally published as Fudgy Ice Cream Dessert in Quick Cooking March/April 2004, p17

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MY REVIEW
JoyceStep User ID: 4593649 57678
Reviewed Jan. 1, 2012

"We went out for dinner with friends last night and back to our house for dessert. I made this...everyone really enjoyed it. I used toffee crunch instead of peanuts. So easy to make. Yummy!"

MY REVIEW
cherrylady User ID: 1073547 57676
Reviewed May. 27, 2009

"This tastes like a Dairy Queen Buster Bar! It was so easy and so GOOD! We're not fans of whipped topping so I eliminated that. I made my own homemade fudge topping and covered the dessert with it and froze that too."

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