Layers of chocolate ice cream, Cool Whip and shaved chocolate on a chocolate chip cookie crust make for a dreamy summer.
What You Need
Original recipe yields 12 servings
5 cups chocolate ice cream, slightly softened
14 chocolate chip cookies (2 inch), crushed (about 1-1/4 cups)
1/4 cup butter, melted
1-1/2 cups thawed COOL WHIP Whipped Topping
1 oz. BAKER'S Semi-Sweet Chocolate
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Let's Make It
Line 9x5-inch loaf pan with foil, with ends of foil extending over sides. Spread ice cream onto bottom of pan. Mix cookie crumbs and butter; sprinkle over ice cream. Cover with ends of foil; gently press crumb mixture into ice cream.
Freeze 6 hours or until firm.
Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with COOL WHIP. Coarsely grate chocolate; sprinkle over dessert.
Save 40 calories and 5 grams of fat per serving by preparing with reduced-fat chocolate chip cookies (2 inch) and COOL WHIP LITE Whipped Topping.
Have it As You Like!
Prepare with your favorite ice cream flavor.
Garnish with maraschino cherries in addition to the grated chocolate.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.