Ingredients
– 13.29 ounces chocolate sandwich cookies, crushed
– ¼ cup melted butter
– ½ gallon cookies and cream ice cream, softened
– 16 ounces hot fudge, warmed
– 8 ounces whipped topping, thawed
Instructions
1-Mix the crushed cookie crumbs with melted butter and press into the bottom of a greased 9×13 pan to form the crust.
2-Spread the softened ice cream evenly over the crust and freeze for 2 hours.
3-Drizzle the warmed hot fudge over the ice cream layer and freeze for another hour, ensuring the fudge is cooled enough to avoid melting.
4-Add the whipped topping on the fudge layer, sprinkle with the reserved crushed cookies, and freeze for 2 more hours.
5-Before serving, let the cake sit at room temperature for about 15 minutes or thaw for 30 minutes in the refrigerator for easier slicing.
Last Step:
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❄️ Soften ice cream to about 15°F for easy spreading without melting.
🔪 Use a long serrated knife warmed in hot water and dried for clean cuts.
🍽️ Line pan with plastic wrap or parchment paper for easy removal and serving.
- Prep Time: 10 minutes
- Freezing time: 5 hours
- Category: Dessert
- Method: No-bake, freezing
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 27g
- Sodium: 126mg
- Fat: 17g
- Saturated Fat: 11g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 64mg