- Level: Intermediate
- Total: 14 hr 50 min
- Prep: 55 min
- Cook: 13 hr 55 min
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 654
- Total Fat
- 38 g
- Saturated Fat
- 22 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 3 g
- Sugar
- 60 g
- Protein
- 8 g
- Cholesterol
- 87 mg
- Sodium
- 204 mg
- Level: Intermediate
- Total: 14 hr 50 min
- Prep: 55 min
- Cook: 13 hr 55 min
- Yield: 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 654
- Total Fat
- 38 g
- Saturated Fat
- 22 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 3 g
- Sugar
- 60 g
- Protein
- 8 g
- Cholesterol
- 87 mg
- Sodium
- 204 mg
Ingredients
Directions
- In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
- In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
- Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
- Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
- Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.
- To soften the ice cream, place it in the refrigerator for 30 minutes.
- Make a dozen little desserts by dividing the cookie crust among 12 paper-lined muffin cups, then filling with the ice cream mixture and continuing as directed.
