Black Forest Sundae - cooking recipe

Ingredients

1 (10 ounce) jar maraschino cherries, drained
1 quart vanilla ice cream, softened
1/2 cup hot fudge topping
10 Oreo cookies
maraschino cherry, with stems, crushed, for garnish

Preparation

Line a 5-cup gelatin mold or bowl with aluminum foil.
Arrange 12 whole cherries on the bottom of the foil.
Chop remaining cherries; fold into softened ice cream.
Spoon half of the ice cream mixture into bottom of mold.
Spoon fudge topping over ice cream; spread remaining ice cream over the fudge topping.
Sprinkle cookie crumbs over top of ice cream; press lightly.
Freeze 4 to 6 hours or until firm.
Carefully pull foil out of mold and unmold with cookie crumbs on bottom on a chilled plate.