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Peppermint Cookies n' Cream Ice Cream Cake
Ready In: 30 Minutes
Prep Time: 30 Minutes
Serves 4
DIRECTIONS
- Remove crème filling from 2 rows of cookies; discard filling and crush 40 cookie halves. Set aside remaining cookies. In small bowl, combine crushed cookies, butter and sugar. Transfer to a 9-inch spring form pan; press mixture into the bottom.
- Top crust with half of softened ice cream; place in freezer until slightly firm (about 20 minutes).
- Meanwhile, roughly chop remaining unfilled cookie halves; remove cake from freezer. Spread cake with hot fudge, sprinkle with chopped cookies. Top with remaining ice cream; frost top of cake with whipped topping. Place in freezer until firm (about 4 hours).
- Before serving, roughly chop remaining cookies; sprinkle over top of cake.
- Nutritional Information: Serving Size 1/16 of recipe; Calories 340; Total Fat 17g; Saturated Fat 12g; Cholesterol 25mg; Sodium 220mg; Carbohydrates 45g; Fiber 0g; Protein 3g
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