Frozen Chocolate Chunk Cookie Mud Pie

READY IN: 4hrs 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (7 1/4 ounce) package pepperidge farm nantucket dark chocolate chunk cookies, any crispy variety
  • 14
    cup butter, melted
  • 1
    quart vanilla ice cream, softened
  • 1
    (11 3/4 ounce) jar hot fudge topping
  • 12
    cup chopped pecans, toasted* or 1 cup chopped walnuts, toasted
  • whipped cream or non-dairy whipped topping
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DIRECTIONS

  • PREHEAT oven to 325°F Lightly grease 9" springform pan. Place cookies in zipper plastic bag. Close and crush with rolling pin until crumbs form. Combine cookie crumbs with butter. Press into bottom of pan.
  • BAKE 10 minute Let cool in pan.
  • SPOON ice cream onto cookie shell. Freeze 1 hours.
  • SPREAD fudge topping on top of ice cream. Top with pecans. Cover and freeze 3 hours or overnight. To serve, cut into wedges. Top with whipped cream.
  • TIP: To toast, spread pecans or walnuts in a single layer in a shallow baking pan. Bake at 350°F for 8 minute or until light golden brown, stirring occasionally.
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