Hot Fudge Sundae Dessert
|Chocolate sandwich cookies||24 , crushed|
|Melted butter||1⁄4 Cup (4 tbs)|
|Butter pecan ice cream||1⁄2 Gallon, softened|
|Canned chocolate syrup||16 Ounce (1 Can Of 16 Ounce)|
|Sweetened condensed milk||14 Ounce (1 Can Of 14 Ounce)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Whipped topping||8 Ounce|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Combine the cookie crumbs and the 1/4 cup melted butter in a bowl and mix well.
Press into a 9x13 inch baking dish and freeze for 30 minutes.
Spread the ice cream over the frozen cookie layer and freeze for 30 minutes longer.
Combine the chocolate syrup, condensed milk and the 1/2 cup butter in a saucepan.
Bring to a boil; reduce heat and simmer for 5 minutes.
Spread the cooled chocolate mixture over the ice cream layer and freeze for 30 minutes.
Spread with whipped topping and sprinkle with pecans.
Freeze until ready to serve.