Layer ice cream with a mixture of cookie crumbs, chocolate pieces and pecans to make this frozen dessert. It's great for any summer party.

Source: Midwest Living


Recipe Summary

45 mins
6 hrs
30 mins


Ingredient Checklist


Instructions Checklist
  • Place a 9-inch round sheet of parchment paper or waxed paper over the base of an 8-inch springform pan. Attach sides of pan to base, clamping the paper in place. Set pan aside.

Instructions Checklist
  • In a large bowl combine cookie crumbs, chocolate pieces, butter, and finely chopped pecans. Press one-third of the cookie crumb mixture onto the bottom of the prepared pan. Carefully spread the softened chocolate ice cream with the back of a large spoon over the cookie crumb layer. Cover and freeze for 1 hour.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Sprinkle half of the remaining cookie crumb mixture over the chocolate ice cream, pressing gently to form a crust. Carefully spread the vanilla ice cream over the cookie crumb layer using the back of a large spoon. Sprinkle remaining crumb mixture over the vanilla ice cream, pressing gently to form a crust. Cover and freeze for 1 hour.

Instructions Checklist
  • Remove sides of pan; lift cake from bottom of pan and peel paper off bottom of cake. Place frozen cake on a serving platter. Frost with whipped dessert topping. Top with coarsely chopped pecans. Loosely cover and freeze 4 to 24 hours or till firm. Let stand at room temperature 30 minutes before serving. Makes 12 servings.

Nutrition Facts

480 calories; total fat 32g; saturated fat 15g; polyunsaturated fat 3g; monounsaturated fat 13g; cholesterol 59mg; sodium 289mg; carbohydrates 46g; fiber 4g; sugar 29g; protein 6g; vitamin a 583IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 61mg; iron 2mg.