2 cups crushed chocolate sandwich cookies
½ gallon peppermint ice cream
1 jar hot fudge topping
½ cup chopped pecans
1 (8-ounce) carton frozen whipped topping, thawed
Press the cookie crumbs into a 13 × 9-inch pan. Place in the freezer while softening the ice cream. Spread the ice cream over the crumbs. Place in freezer until the ice cream hardens. Place the hot fudge topping in the microwave for 20 seconds, or until pourable. Spread over the ice cream. Sprinkle with the pecans. Place in the freezer until firm. Spread with the whipped topping and drizzle with additional hot fudge topping.
Makes 15 servings
Sharon Frisbie, Lady of the Net
Cardinal Hattitudes,
Campbell, Nebraska