Source: Betty Crocker
Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.
Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.
Expert Tips: Make it your way. Use your favorite ice cream and ice cream topping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 117 | ||
Calories from Fat: 80 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.5mg | 6 % | |
Sodium 103.1mg | 4 % | |
Potassium 42mg | 1 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 8.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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