Frozen Chocolate Chunk Cookie Mud Pie
This dessert is sure to please...it's a chocolate chunk cookie crust filled with vanilla ice cream, hot fudge and toasted nuts. Yum!
Ingredients
1 package Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies, any crispy variety
0.25 cup butter, melted (1/2 stick)
1 quart vanilla ice cream, softened
1 jar (about 11.75 ounces) hot fudge topping
0.5 cup chopped pecansor walnuts, toasted
1.25 cups sweetened whipped cream(optional)
0.25 cup butter, melted (1/2 stick)
1 quart vanilla ice cream, softened
1 jar (about 11.75 ounces) hot fudge topping
0.5 cup chopped pecansor walnuts, toasted
1.25 cups sweetened whipped cream(optional)
Instructions
Heat the oven to 325°F. Lightly grease a 9-inch springform pan. Place the cookies in a resealable plastic bag. Close the bag and crush the cookies with a rolling pin until crumbs form. Stir the cookie crumbs and the butter in a medium bowl. Press the mixture into the prepared pan.
Bake the cookie crust for 10 minutes. Let the cookie crust cool in the pan on a wire rack for 15 minutes.
Spread the ice cream evenly onto the cookie crust. Freeze for 1 hour.
Spread the fudge topping evenly on top of the ice cream. Top with the pecans. Cover and freeze for 3 hours or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.
Bake the cookie crust for 10 minutes. Let the cookie crust cool in the pan on a wire rack for 15 minutes.
Spread the ice cream evenly onto the cookie crust. Freeze for 1 hour.
Spread the fudge topping evenly on top of the ice cream. Top with the pecans. Cover and freeze for 3 hours or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.
Frozen Chocolate Chunk Cookie Mud Pie
This dessert is sure to please...it's a chocolate chunk cookie crust filled with vanilla ice cream, hot fudge and toasted nuts. Yum!
Directions
Print
Heat the oven to 325°F. Lightly grease a 9-inch springform pan. Place the cookies in a resealable plastic bag. Close the bag and crush the cookies with a rolling pin until crumbs form. Stir the cookie crumbs and the butter in a medium bowl. Press the mixture into the prepared pan.
Bake the cookie crust for 10 minutes. Let the cookie crust cool in the pan on a wire rack for 15 minutes.
Spread the ice cream evenly onto the cookie crust. Freeze for 1 hour.
Spread the fudge topping evenly on top of the ice cream. Top with the pecans. Cover and freeze for 3 hours or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.
Ingredients
1 package Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies, any crispy variety
0.25 cup butter, melted (1/2 stick)
1 quart vanilla ice cream, softened
1 jar (about 11.75 ounces) hot fudge topping
0.5 cup chopped pecansor walnuts, toasted
1.25 cups sweetened whipped cream(optional)
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