Chocolate Ice Cream for Donvier
INGREDIENTS:
1 pk (3-roll pkg) chocolate
-creme-filled cookies
1/3 c Melted butter
1 1/2 qt Vanilla ice cream; softened
1 pt Hot fudge sauce; heated
1 qt Frozen non-dairy topping;
-defrosted
Salted peanuts
1 pk (3-roll pkg) chocolate
-creme-filled cookies
1/3 c Melted butter
1 1/2 qt Vanilla ice cream; softened
1 pt Hot fudge sauce; heated
1 qt Frozen non-dairy topping;
-defrosted
Salted peanuts
Spray 8x12-inch baking pan with vegetable spray. Place cookies in a plastic bag and crush with a rolling pin. Spread them on bottom of baking pan and pour butter over top. Press cookies to form a crust.
Spread the ice cream over crust; pour hot fudge sauce over ice cream. Freeze until chocolate sauce has cooled, about 30 minutes.
Spread non-dairy topping over chocolate and top with peanuts. Return to freezer until ready to cut and serve.
Serves 10 to 12.
Submitted as a Mahalo Recipe to TNT 3/23/98 by Helen Simmons (simmons@northcoast.com).