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Ingredients1 h 20 m servings 754 cals
Original recipe yields 14 servings (1 9x13-inch baking dish)
- Mix crushed cookies and melted butter in a 9x13-inch baking dish; spread into an even layer. Arrange ice cream blocks atop the cookie layer. Spread whipped topping over the ice cream layer. Drizzle hot fudge topping over the whipped topping.
- Store in freezer until solid, at least 1 hour.
Per Serving: 754 calories; 43.2 g fat; 82.8 g carbohydrates; 8.7 g protein; 137 mg cholesterol; 406 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was good but I’ve had a few issues with the steps. How would one add 2 Cups of fudge on top of the cool whip/. You have to add it after placing the ice cream.