Ingredients
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10 chocolate wafer cookies
1 pint ice cream, softened (any flavor)
1 (16 ounce) jar chocolate fudge sauce
3 (2 1/8 ounce) packages chocolate-coated caramel nougat bars
8 ounces Cool Whip Topping, thawed
Preparation
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Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
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