Chips Ahoy Ice Cream Cake
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INGREDIENTS
INSTRUCTIONS
prepared whipped topping for garnish strawberries or maraschino cherries, for garnish Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings.
NOTES
Nutrition
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| Serving Size: 1 Serving (177g) | ||
| Recipe Makes: 12 | ||
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| Calories: 441 | ||
| Calories from Fat: 231 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 25.6g | 34 % | |
| Saturated Fat 12.3g | 62 % | |
| Monounsaturated Fat 8.8g | ||
| Polyunsanturated Fat 3g | ||
| Cholesterol 65.9mg | 20 % | |
| Sodium 272.1mg | 9 % | |
| Potassium 351.9mg | 9 % | |
| Total Carbohydrate 47g | 14 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 45.5g | ||
| Protein 6.1g | 9 % | |
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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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Calories per serving: 441
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