I’m always keeping my eye peeled for a recipe that looks complicated, but is actually very easy. This is one of those recipes. Suzanne Z’s Semi Homemade, if you will. Next time I have a party, I’m making this. I’ll unmold it out of the springform pan right in front of my company’s face and lap up the compliments. Sigh. I miss entertaining.
Frozen Chocolate Chunk Cookie Mud Pie
- 1 (7 1/4 ounce) package pepperidge farm nantucket dark chocolate chunk cookies, any crispy variety
- 1/4 cup butter, melted
- 1 quart vanilla ice cream, softened
- 1 (11 3/4 ounce) jar hot fudge topping
- 1/2 cup chopped pecans, toasted* or 1 cup chopped walnuts, toasted
- whipped cream or non-dairy whipped topping
-
PREHEAT oven to 325°F Lightly grease 9″ springform pan. Place cookies in zipper plastic bag. Close and crush with rolling pin until crumbs form. Combine cookie crumbs with butter. Press into bottom of pan.
-
BAKE 10 minute Let cool in pan.
-
SPOON ice cream onto cookie shell. Freeze 1 hours.
-
SPREAD fudge topping on top of ice cream. Top with pecans. Cover and freeze 3 hours or overnight. To serve, cut into wedges. Top with whipped cream.
-
TIP: To toast, spread pecans or walnuts in a single layer in a shallow baking pan. Bake at 350°F for 8 minute or until light golden brown, stirring occasionally.
barenakedchefsaidso.com 