Moms Special Occasion Ice Cream Cookie Dessert Recipes

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

ICE CREAM COOKIE DESSERT

Steps:

• In a bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9x2 inch dish.
• Spread with ice cream; cover and freeze until set.
• Drizzle fudge topping over ice cream; cover and freeze until set.
• Spread with whipped topping; sprinkle with remaining cookie crumbs.
• Cover and freeze for 2 hours or until firm.
• Remove from the freezer 10 minutes before serving.

MOM'S SPECIAL OCCASION ICE CREAM COOKIE DESSERT

Steps:

• FOR COOKIES:.
• Bake cookies according to package directions; remove to wire racks to cool completely.
• Chop cooled cookies into small pieces.
• FOR WALNUT MIX:.
• Preheat oven to 375; grease 8" square cake pan.
• Combine walnuts, butter, and brown sugar in small bowl. Pour into prepared pan. Bake for 8-10 minutes; stir well. Cool completely in pan on wire rack.
• FOR CHOCOLATE SAUCE:.
• Combine evaporated milk, morsels, powdered sugar, baking bar and butter in medium, heavy-duty saucepan.
• Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat. Stir in 1 tablespoon vanilla extract. Cool completely.
• TO ASSEMBLE:.
• Wrap outside of 9 or 10 inch springform pan with foil.
• Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce.
• Combine remaining crumbled cookies and walnut mixture in medium bowl.
• Spread half of the cookie-walnut mixture over chocolate sauce.
• Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.
• Place remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag, squeeze to drizzle chocolate sauce over top of dessert.
• Freeze at least 4 hours or overnight.
• To Serve, let stand at room temperature 20 minutes. Remove side of springform pan. Cut into slices.