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Ingredientes
- 1 1/2 lb Cream-filled chocolate sandwich cookies
- 1/4 c. (1/2 stick) butter, melted
- 6 c. Mocha almond fudge ice cream, (about), softened
- 2 can (12 ounces each) fudge icing (warmed slightly for easy spreading)
Direcciones
- To make crust: Process cookies in blender or possibly food processor till no white from cream filling shows. Transfer to bowl. Add in butter; mix well. Press cookie mix into 10-by-4-inch springform pan. Spread mix proportionately onto bottom and up sides of pan. Bake at 400 degrees 8 min. Let crust cold completely.
- To assemble pie: Fill one-quarter of pan with softened ice cream, smoothing it with spatula. Freeze till hard.
- Add in thin layer of softened fudge icing and freeze till hard. Repeat layering/freezing process three more times, ending with fudge layer. Freeze 6 hrs or possibly overnight.
- Makes12 large servings.
- Frank Majowicz, executive chef, submitted the recipe.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 56g | |
| Calories 407 | |
| Calories from Fat 405 | 100% |
| Total Fat 46.03g | 58% |
| Saturated Fat 29.15g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 327mg | 14% |
| Potassium 14mg | 0% |
| Total Carbs 0.03g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.48g | 1% |
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