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Frozen: Special Occasion Ice Cream Cookie Dessert

Source of Recipe

Carolina Country


List of Ingredients

1 package (18 ounces) Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough

1 cup chopped walnuts
1 1⁄2 tablespoons butter or margarine, melted
1 tablespoon brown sugar
1 can (12 ounces) evaporated milk
1 cup Nestle Toll House Semi-Sweet
Chocolate Morsels
1 cup confectioners� sugar
1 bar (2 ounces) Nestle Toll House Unsweetened
Chocolate Baking Bars, broken into pieces
2 tablespoons butter or margarine
1 tablespoon vanilla extract
Half gallon vanilla ice cream, softened




Recipe

Bake cookies according to package directions; remove to wire racks to cool completely. Chop cooled cookies into small pieces.

In a small bowl, combine walnuts, butter and brown sugar. Pour into a greased 8-inch square baking pan. Bake at 375 degrees for 8-10 minutes; stir well. Cool completely in pan on wire rack.

In a medium heavy-duty saucepan, combine evapor-ated milk, morsels, confectioners� sugar, baking bar and butter. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat. Stir in vanilla. Cool completely.

To assemble, wrap outside of a 9 or 10 inch springform pan with foil. Spread one-third of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in a medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Reserve 2 tablespoons chocolate sauce. Top cookie-walnut mixture in pan with remaining ice cream, chocolate sauce and cookie-walnut mixture.

Place remaining 2 tablespoons chocolate sauce in a small heavy-duty plastic bag. Cut a hole in corner of bag; squeeze to drizzle chocolate sauce over top of dessert.

Freeze for at least 4 hours or overnight.

To serve, let stand at room temperature for 20 minutes. Remove side of springform pan.

Cut into slices.

Yield: 16 servings.