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Hot Fudge Sundae Dessert

Chef.at.Home's picture
Ingredients
  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)
Directions

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.
Cool.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Servings: 
25

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