How to make it

  • Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a 13-in. x 9-in. dish. Freeze for 1 hour or until firm.
  • Spread hot fudge topping evenly over crust; freeze for 30 minutes.
  • Layer with ice cream and whipped topping. Cover and freeze for 8 hours or overnight. Garnish with chocolate curls or sprinkles if desired. Yield: 15 servings.
  • Nutritional Facts 1 piece (calculated without garnish) equals 526 calories, 28 g fat (14 g saturated fat), 43 mg cholesterol, 309 mg sodium, 63 g carbohydrate, 3 g fiber, 7 g protein.
  • Originally published as Mocha-Fudge Ice Cream Dessert in Country April/May 2009, p51

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