“This recipe is from Betty Crocker's Holiday Cookbook. Great recipe for the holidays. Time indicated includes chilling time.”
READY IN:
10hrs 20mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  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
SORT BY: