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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).
Notes:
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.
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