| 16 | creme-filled chocolate sandwich cookies |
| 1/4 | cup butter or margarine |
| 1 | quart (4 cups) cherry or cherry vanilla ice cream, softened |
| 8 | creme-filled chocolate sandwich cookies, coarsely chopped |
| 1 | cup miniature semisweet chocolate chips |
| 1 | quart (4 cups) vanilla ice cream, softened |
| 1/2 | cup fudge ice-cream sauce |
| Sweetened whipped cream, if desired |
| 12 | fresh cherries with stems |
| 1. | Heat oven to 350ºF. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes. |
| 2. | Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes. |
| 3. | Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm. |
| 4. | To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Cut dessert into wedges. Top each wedge with whipped cream and cherry. |
| No changes. |
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| Spray the back of a metal spoon with cooking spray, then use it to press the crumb mixture into the pan. |
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| It’s a snap to spread the fudge sauce over the ice cream. Just spoon the sauce into a resealable plastic food-storage bag, cut off a small tip from a corner and squeeze. |
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| This special dessert keeps well in the freezer for up to two weeks. Make the dessert, freeze until firm, then cover with foil to store. |
Nutrition Information:
410 ( 200); 22g ( 13g, 1g); 60mg; 170mg; 48g ( 2g, 36g); 5g 10%; 0%; 15%; 6% 2 ; 1 ; 0 ; 4 3