Ice cream sundae dessert
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | eaches | Chocolate cookies cream |
| Filled -- crushed | ||
| ¼ | cup | Butter or margarine -- |
| Softened | ||
| ½ | gallon | Vanilla ice cream -- |
| Softened | ||
| Or peppermint ice cream | ||
| 8 | ounces | Whipped topping -- frozen |
| Thawed | ||
| 3 | tablespoons | Chocolate syrup |
| ¼ | cup | Pecans -- chopped |
Directions
In a bowl, mix cookie crumbs with butter. Press into the bottom of a greased 13x9x2 in. pan. Carefully spread ice cream over crust. Spread whipped topping over ice cream. Dizzle chocolate syrup on top; sprinkle with nuts. Freeze until firm, about 2 to 4 hours. Yield: 12 to 16 servings.
Recipe By : Taste Of Home
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