Try this Ice Cream Dessert #2 recipe, or contribute your own.
Suggest a better descriptionCrumble cookies using blender or food processor. Reserve about 1/3 the crumbs. Place other 2/3 of crumbs in the bottom of a 13x9-inch pan. Mix with butter & pat into place. Cover with softened ice cream. Spoon fudge topping over ice cream. Place in freezer to firm up slightly. Spread entire container of whipped topping on top. Place remaining 1/3 of cookie crumbs on top of whipped topping. (Toasted almonds or chopped pecans added to the top make this dessert especially delicious!) Be sure to freeze a whole day before needed. You may need to let it sit out for a few minutes before serving in order to cut it into squares. This dish serves 16-18 people. (The whole family should love it!) BANKIE MC CARTY OSCEOLA, AR From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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