“This recipe is from Betty Crocker's Holiday Cookbook. Great recipe for the holidays. Time indicated includes chilling time.”
10hrs 20mins

Ingredients Nutrition


  1. Mix crushed cookies and melted butter.
  2. Press mixture in bottom of ungreased rectangular pan, 13x9x2.
  3. Stir together ice cream and 2 cups of the cool whip topping; spoon evenly onto chocolate cookie crust.
  4. Freeze 3 hrs till firm.
  5. Meanwhile; melt butter and chocolate in 2 qt saucepan over low heat, stir constantly.
  6. Stir in sugar; gradually stir in milk.
  7. Heat to boiling over medium high heat, stir constantly.
  8. Cook and stir 5 minutes till slightly thick; stir in vanilla.
  9. Cool completely, about 2 hours pour 2 cups of chocolate sauce evenly over ice cream.
  10. freeze at least 8 hrs and no longer than 2 weeks.
  11. Cover and refrigerate remaining sauce.
  12. Reheat reserved sauce till warm.
  13. to serve cut into 5 rows by 3 rows.
  14. Top with sauce and remaining cool whip;
  15. sprinkle with crushed candies.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a