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Frozen Chocolate Chunk Cookie Mud Pie
Prep: 5 minutes
Bake: 10 minutes
Freeze: 3 hours
Cool: 15 minutes
This dessert is sure to please...it's a chocolate chunk cookie crust filled with vanilla ice cream, hot fudge and toasted nuts. Yum!
1 pkg. Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies, any crispy variety
1/4 cup butter, melted (1/2 stick)
1 qt. vanilla ice cream, softened
1 jar (about 11.75 ounces) hot fudge topping
1/2 cup chopped pecans or walnuts, toasted
Whipped cream or non-dairy whipped topping (optional)
Heat the oven to 325°F. Lightly grease a 9-inch springform pan. Place the cookies in a resealable plastic bag. Close the bag and crush the cookies with a rolling pin until crumbs form. Stir the cookie crumbs and the butter in a medium bowl. Press the mixture into the prepared pan.
Bake the cookie crust for 10 minutes. Let the cookie crust cool in the pan on a wire rack for 15 minutes.
Spread the ice cream evenly onto the cookie crust. Freeze for 1 hour.
Spread the fudge topping evenly on top of the ice cream. Top with the pecans. Cover and freeze for 3 hours or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.
Helper: To toast the nuts: Spread the pecans or walnuts in a single layer on a shallow baking pan. Bake at 350°F. for 8 minutes or until they're light golden brown, stirring occasionally.