Crush cookies and mix with butter or margarine. Spread on bottom of plastic containers or 9x13 pan, saving about 1/4 cup crumbs to spread on top. 1/2 gallon sherber (any flavor).
Soften sherbet and spread on top of cookie mix. Freeze. Then soften ice cream and spread on top of sherbet. Freeze. Spread thin layer of cool whip on top of ice cream and top with leftover cookie mix. Freeze. When ready to serve, let stand for 15 minutes at room temperature or put in microwave for 10 to 15 seconds in order to cut and serve. This dessert will keep for months in freezer.
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|Serving Size: 1 Serving (1396g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2138 (61%)|
|Amt Per Serving||% DV|
|Total Fat 237.5g||317 %|
|Saturated Fat 127.8g||639 %|
|Monounsaturated Fat 69.4g|
|Polyunsanturated Fat 26.1g|
|Cholesterol 569.1mg||175 %|
|Sodium 1039.9mg||36 %|
|Potassium 2372.5mg||62 %|
|Total Carbohydrate 303.4g||89 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 296g|
|Protein 44.8g||64 %|
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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: 3510
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