Ingredients
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20 creme filed chocolate sandwich cookies
1/2 c. butter or margarine, melted
2 1/2 c. French vanilla ice cream, divided
1 1/2 c. fudge sauce, divided
2 c. pecans, divided
Preparation
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Crush cookies and add butter.
Press mixture into a 9-inch pie tin (forms crust).
Press in 1/2 of the ice cream.
Place over it 1/2 of the sauce and 1 cup of pecans.
Layer remaining ice cream, sauce and pecans.
Cover tightly and freeze 12 hours.
Yields 6 to 8 servings.
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