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    Mom's Special Occasion Ice-Cream Cookie


    Source of Recipe


    BBR

    Recipe Introduction


    A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Marge Mitchell of Portland, OR. Simply fabulous in appearance, this dessert is built by layering crumbled Nestlé Toll House cookies and toasted walnuts between tiers of vanilla ice cream and a delicious homemade chocolate sauce.
    Estimated Times:
    Preparation - 1 hrs | Yields - 16


    List of Ingredients




    1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
    1 cup chopped walnuts
    1 1/2 tablespoons butter or margarine
    1 tablespoon packed brown sugar
    1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
    1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    1 cup powdered sugar
    1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Unsweetened Chocolate Baking Bars, broken into pieces
    2 tablespoons butter or margarine
    1 tablespoon vanilla extract
    1/2 gallon vanilla ice cream, softened

    Recipe



    FOR COOKIES:
    BAKE cookies according to package directions; remove to wire racks to cool completely. Chop cooled cookies into small pieces

    FOR WALNUT MIX:
    PREHEAT oven to 375° F. Grease 8-inch-square baking pan.
    COMBINE walnuts, butter and brown sugar in small bowl. Pour into prepared pan. Bake for for 8 to 10 minutes; stir well. Cool completely in pan on wire rack.

    FOR CHOCOLATE SAUCE:
    COMBINE evaporated milk, morsels, powdered sugar, baking bar and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely

    TO ASSEMBLE:
    WRAP outside of 9- or 10-inch springform pan with foil. Spread 1/3 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 medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.

    PLACE remaining 2 tablespoons chocolate sauce in 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
 

 

 

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