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from Sylvia's cookbook

Double Chocolate Ice Cream Cookie Cake

TAGS:
cakes and cookies
american
dessert

     






Links:
bettycrocker.com


Ingredients:
  • 1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
  • 1/3 cup vegetable oil
  • 2 tablespoons water
  • 1 egg
  • 1/2 cup hot fudge topping
  • 1 cup crushed cookies and/or candy (your choice)
  • 2 cupw vanilla ice cream, softened
  • 2 cups chocolate ice cream, softened
  • 1 cup frozen whipped topping, thawed
  • Preparation:
    1. Heat oven to 350°F. Line and lightly spray 10-inch springform pan with cooking spray, or line a 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
    2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.
    3. Meanwhile, press remaining 1/2 of the dough into 10-inch circle (doesn't have to be perfect; you are going to crumble it anyway) on a large ungreased cookie sheet. After removing cookie crust in the pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
    4. Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in the extra crushed cookies/candy. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
    5. In a bowl, combine the vanilla and chocolate ice cream. Spread ice cream over the crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.
    6. Makes 16 servings
    7. Nutrition Information:
    8. Calories 390 (Calories from Fat 150), Total Fat 17g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 30mg; Sodium 250mg;
    9. Total Carbohydrate 56g (Dietary Fiber 1g, Sugars 39g), Protein 4g
    10. Exchanges:1 Starch; 2 1/2 Other Carbohydrate; 3 1/2 Fat;
    11. Carbohydrate Choices:4

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    modified: 2011.07.11 | created: 2011.07.11





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