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Any time is a good time for ice cream, and this dessert will serve a crowd and goes together fast and easy!
Crush cookies in a plastic bag. Melt butter and mix with cookie crumbs. Press into a 9″ x 13″ baking dish.
Spread ice cream over this mixture and sprinkle with chopped nuts (nuts are optional) and place in the freezer.
For the chocolate sauce: Melt butter and chocolate in small sauce pan. Add sugar and milk. Cook for 8 minutes over medium heat. Cool to room temperature.
Pour sauce over ice cream and return to freezer for at least 4 hours. Remove from freezer 5 to 10 minutes before serving.
Plate dessert and top with a dollop of whipped cream and a maraschino cherry (optional).
Can be kept in freezer for up to 2 weeks before serving.
Dessert can be cut easily with a warm knife (dip in hot water and dry to warm the knife).
Adapted from Barbara Thomas, Shelbyville, TN.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!