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Recipe Summary

prep:
20 mins
freeze:
4 hrs
stand:
15 mins
Servings:
10
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Ingredients

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Directions

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  • In a food processor bowl, process cookies until finely crushed. (Or place in a heavy plastic bag and crush into fine crumbs.) Toss with melted butter.

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  • Spread evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Freeze for 5 to 10 minutes until firm.

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  • Spoon half of the vanilla ice cream evenly over the cookie crust. Return the mixture to the freezer for about 10 minutes or until layer is firm.

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  • Spread with half of the fudge topping and half of the pecans. Repeat with remaining ice cream, fudge topping, and pecans. Cover tightly with plastic wrap. Freeze for 4 hours.

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  • Let stand at room temperature for 15 minutes before serving. (For easier serving, place pie plate on a warm, wet kitchen towel.) Cover and store any leftovers in the freezer up to 2 weeks. Makes 10 servings.

Nutrition Facts

513 calories; total fat 35g; cholesterol 31mg; sodium 246mg; carbohydrates 50g; fiber 2g.

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