Total Time
25mins
Prep 25 mins
Cook 0 mins

Easy. And you can use any kind of ice cream. Found on line from TOH by a Carrie Burke and looks so good, and don't need to heat up the kitchen

Ingredients Nutrition

  • 3 34 cups chocolate cream-filled chocolate sandwich cookies, crushed
  • 12 cup butter, melted
  • 16 ounces chocolate fudge topping
  • 12 gallon coffee ice cream, softened
  • 8 ounces frozen whipped topping, thawed
  • 1 tablespoon chocolate sprinkles (optional)

Directions

  1. Combine cookie crumbs and butter; press onto the bottom and 1 inches up the sides of a 13-in. x 9-in. dish. Freeze for 1 hour or until firm.
  2. Spread hot fudge topping evenly over crust; freeze for 30 minutes.
  3. Layer with ice cream and whipped topping. Cover and freeze for 8 hours or overnight. Garnish with chocolate curls or sprinkles if desired.