Cookies Cream Fudge Ice Cream Cake Food

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

COOKIE ICE CREAM CAKE

Steps:

• Crush 25 cookies; set remaining cookies aside. In a large bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes., In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. May be frozen for up to 2 months., Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top.

COOKIES & CREAM FUDGE ICE CREAM CAKE

Steps:

• Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped cookies.
• Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the COOL WHIP mixture. Repeat layers. Cover with remaining ice cream sandwiches.
• Frost top and sides of dessert with remaining COOL WHIP. Fold foil to make packet.
• Freeze 4 hours or until firm.

COOKIES 'N CREAM FUDGE

Steps:

• LINE 8-inch square pan with wax paper, extending paper over edges of pan.
• MELT white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan.
• CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

FUDGE ICE-CREAM DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Grease or spray bottom only of foil.
• In large bowl, mix cake mix, butter and eggs with spoon until blended (batter will be very thick). Using greased fingers, spread or pat in pan. Bake 18 to 21 minutes or until surface appears dry and is no longer shiny. Run knife around side of cake to loosen. Cool completely in pan, about 1 hour.
• Spread warmed fudge topping over cake; sprinkle with 1 cup of the chopped cookies. Freeze until firm, about 30 minutes.
• Spread ice cream over cookies. Cover and freeze at least 4 hours or overnight until firm. Sprinkle with remaining 1 cup chopped cookies. Let stand 15 to 20 minutes before serving. For easier cutting, remove from pan, using foil to lift. Store covered in freezer.

COOKIES-AND-CREAM ICE CREAM CAKE

Steps:

• Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
• Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.
• Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.
• Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

Steps:

• Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

COOKIES 'N' CREAM FUDGE

Steps:

• Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.