Ingredients
12
12 servings
- •1 (18 ounce) package small chocolate chip cookies
- •0.25 cup margarine, melted
- •1 cup hot fudge topping, divided
- •2 quarts vanilla ice cream, divided
- •1 cup whipped cream
- •12 cherries
Instructions
- Crush 1/2 of the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.
- Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.
- Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.
- To serve, garnish with remaining fudge topping, whipped cream, and cherries.
Nutritional Facts
Per 12 servings
- Calories: 533
- Carbohydrate: 67g
- Fat: 28g
- Fiber: 3g
- Protein: 6g
- Sugar: 47g
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