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Category: Desserts
Prep Time: Cook Time: Total Time:
1 pkg refrigerated chocolate chip cookie dough
1 cup chopped walnuts
1 1/2 tbsp butter, melted
1 tbsp brown sugar
1 (12 oz) can evaporated milk
1 cup semi-sweet chocolate chips
1 cup confectioners sugar
1 (2 oz) bar unsweetened chocolate baking bars, broken into pieces
2 tbsp butter
1 tbsp vanilla extract
Half gallon vanilla ice cream, softened
Bake cookies according to pkg directions; remove to wire racks to cool completely. Chop cooled cookies into small pieces.
In a small bowl, combine walnuts, butter and brown sugar. Pour into a greased 8-inch square baking pan. Bake at 375 for 8-10 minutes; stir well. Cool completely in pan on wire rack.
In a medium heavy-duty saucepan, combine evaporated milk, morsels, confectioners sugar, baking bar and butter. 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 vanilla. Cool completely.
To assemble, wrap outside of a 9 or 10 inch springform pan with foil. Spread one-third 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 a medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Reserve 2 tbsp chocolate sauce.
Top cookie-walnut mixture in pan with remaining ice cream, chocolate sauce and cookie-walnut mixture. Place remaining 2 tbsp chocolate sauce in a small heavy-duty plastic bag. Cut a hole in corner of bag; squeeze to drizzle chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight. To serve, let stand at room temperature for 20 minutes. Remove side of springform pan. Cut into slices.
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ICE CREAM COOKIE DESSERT
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 pkg refrigerated chocolate chip cookie dough
1 cup chopped walnuts
1 1/2 tbsp butter, melted
1 tbsp brown sugar
1 (12 oz) can evaporated milk
1 cup semi-sweet chocolate chips
1 cup confectioners sugar
1 (2 oz) bar unsweetened chocolate baking bars, broken into pieces
2 tbsp butter
1 tbsp vanilla extract
Half gallon vanilla ice cream, softened
Bake cookies according to pkg directions; remove to wire racks to cool completely. Chop cooled cookies into small pieces.
In a small bowl, combine walnuts, butter and brown sugar. Pour into a greased 8-inch square baking pan. Bake at 375 for 8-10 minutes; stir well. Cool completely in pan on wire rack.
In a medium heavy-duty saucepan, combine evaporated milk, morsels, confectioners sugar, baking bar and butter. 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 vanilla. Cool completely.
To assemble, wrap outside of a 9 or 10 inch springform pan with foil. Spread one-third 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 a medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Reserve 2 tbsp chocolate sauce.
Top cookie-walnut mixture in pan with remaining ice cream, chocolate sauce and cookie-walnut mixture. Place remaining 2 tbsp chocolate sauce in a small heavy-duty plastic bag. Cut a hole in corner of bag; squeeze to drizzle chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight. To serve, let stand at room temperature for 20 minutes. Remove side of springform pan. Cut into slices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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