20 chocolate sandwich cookies, crushed- 1/4 cup butter, softened
- 1/2 gallon vanilla or peppermint ice cream, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 to 3 tablespoons chocolate syrup
- 1/4 cup chopped pecans
Directions
- In a large bowl, combine cookie crumbs and butter. Press into a 13-in. x 9-in. dish. Carefully spread ice cream over crust. Spread whipped topping over ice cream. Drizzle chocolate syrup on top; sprinkle with nuts.
- Freeze until firm, about 2-4 hours. Remove from the freezer 15 minutes before serving. Yield: 16 servings.
I absolutely adore ice cream. I even eat it in the winter time lol. So this simple recipe is definitely up my alley. I have to get some chocolate sandwich cookies and try this out. Great post.
Thanks. I think it sounds really good too but I think I’m going to try this with those Nilla Wafers instead of chocolate. I want some NOW.
Oh wow, does this ever sound good!