Cookie Ice Cream Cake Recipe

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Ingredients:

Serving

Directions:

Crush 25 cookies; set remaining cookies aside. In a large bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. May be frozen for up to 2 months.
Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top. Yield: 10-12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	11202.06 Kcal (46901 kJ)
Calories from fat	5096.35 Kcal
		% Daily Value*
Total Fat	566.26g	871%
Cholesterol	88.22mg	29%
Sodium	6453.48mg	269%
Potassium	4849.11mg	103%
Total Carbs	1477.76g	493%
Sugars	27.1g	108%
Dietary Fiber	1.29g	5%
Protein	115.28g	231%
Vitamin C	1.8mg	3%
Vitamin A	0.1mg	2%
Iron	43.6mg	242%
Calcium	1137mg	114%

Amount Per 100 g
Calories	478.56 Kcal (2004 kJ)
Calories from fat	217.72 Kcal
		% Daily Value*
Total Fat	24.19g	871%
Cholesterol	3.77mg	29%
Sodium	275.7mg	269%
Potassium	207.16mg	103%
Total Carbs	63.13g	493%
Sugars	1.16g	108%
Dietary Fiber	0.06g	5%
Protein	4.93g	231%
Vitamin C	0.1mg	3%
Iron	1.9mg	242%
Calcium	48.6mg	114%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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