Smash cookies and mix with 1/4 cup butter to make the crust and press into two 9 x 13 cake pans.
Soften ice cream and put on top of the crust and then freeze over night.
Make the fudge layer by mixing the remaining ingredients and bring to a boil in a heavy sauce pan.
Use a slow boil while stirring constantly for 15 minutes until thick.
Let it cool a bit and pour on top of the ice cream and immediately stick it back in the freezer to avoid melting the ice cream.
After sitting overnight again in the freezer, then top with the Cool Whip and sprinkle the top with cookie crumbs.,
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 155 (60%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 30mg||9 %|
|Sodium 129.6mg||4 %|
|Potassium 48.8mg||1 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 22.2g|
|Protein 0.7g||1 %|
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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: 260
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