January 5, 2011

Frozen Peppermint Delight

1 package (14 ounces) cream-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1 gallon peppermint ice cream, slightly softened- I only used 1/2 gallon
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
Crushed peppermint candy

In a bowl, combine cookie crumbs and butter. Press into an ungreased 13-in. x 9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months.
Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy. Yield: 12-15 servings.
**Picture and recipe courtesy of Taste of Home

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