Categories: frozen dessert

Ingredients

• 1 box chocolate fudge cake mix
• 1/3 cup butter or margarine, melted
• 3 eggs
• 1 can or jar (16oz.) hot fudge topping, heated
• 2 cups chopped crème-filled chocolate sandwich cookies (20 cookies)
• 1/2 gallon vanilla ice cream, slightly softened

Directions

1. Heat oven to 350 degrees. Line bottom and sides of 13 × 9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Spray bottom only at foil-lined pan with baking spray with flour.
2. In a large bowl, mix cake mix, butter and eggs with spoon until blended (batter will be very thick). Spread or pat in pan with greased fingers.
3. Bake 17 to 19 minutes or until surface appears dry and is no longer shiny. Cool completely in pan, about 1 hour.
4. Spread warm fudge topping over cake. Sprinkle with 1 cup of the chopped cookies. Freeze about 30 minutes or until firm.
5. Spread ice cream over cookies. Cover, freeze at least 4 hours or overnight until firm. Sprinkle with remaining 1 cup chopped cookies.
6. Before serving, let dessert stand 15 to 20 minutes. For easier cutting, remove from pan using foil to lift. Store dessert covered in freezer.

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