Prep Time 30 min
Cook Time N/A
Servings 12
Difficulty Easy

Ingredients

  • 1 (1 1/4 lb.) pkg. chocolate sandwich cookies
  • 18 chocolate fudge mint cookies
  • 1 tbsp. Crisco® Pure Canola Oil
  • 1/2 gal. vanilla or mint chocolate chip ice cream
  • 2 cups Smucker's® Hot Fudge Topping
  • 1 (12 oz.) container whipped topping

Directions

  • Step 1

    PLACE both kinds of cookies in medium bowl; crush until fine. Reserve 1 cup of crumbs for topping.

  • Step 2

    MIX remaining crumbs with oil. Press into 13 X 9-inch pan. Spoon ice cream on top of crumbs; freeze.

  • Step 3

    HEAT hot fudge topping as directed on jar. Spread over ice cream. Freeze 1 hour.

  • Step 4

    SPREAD with whipped topping. Top with reserved cookie crumbs. Freeze until ready to serve.

Serving size
(1/12 of recipe)

  • Calories 830
  • Calories from Fat360g
  • Total Fat 40g
  • Saturated Fat 17g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg
  • Sodium 510mg
  • Potassium 0mg
  • Total Carbohydrates 111g
  • Dietary Fiber 5g
  • Sugars 77g
  • Protein 9g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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