Frozen Chocolate Chunk Cookie Mud Pie
Courtesy of Campbell's® Kitchen 10 Servings • 5 Min. Prep Time • 10 Min. Cook Time • 3 Hr. 15 Min. Chill Time| Ingredients |
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| 1 pkg. Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies, any crispy variety |
| 1/4 c. butter, melted (1/2 stick) |
| 1 quart vanilla ice cream, softened |
| 1 jar (about 11.75 oz.) hot fudge topping |
| 1/2 c. chopped pecans or walnuts, toasted |
| Whipped cream or non-dairy whipped topping (optional) |
Directions:
1. Heat the oven to 325°F. Lightly grease a 9-in. springform pan.
2. Place the cookies in a resealable plastic bag. Close the bag and crush the cookies with a rolling pin until crumbs form. Stir the cookie crumbs and the butter in a medium bowl. Press the mixture into the prepared pan.
3. Bake the cookie crust for 10 min. Let the cookie crust cool in the pan on a wire rack for 15 min.
4. Spread the ice cream evenly onto the cookie crust. Freeze for 1 hr.
5. Spread the fudge topping evenly on top of the ice cream. Top with the pecans.
6. Cover and freeze for 3 hr. or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.
* To toast the nuts: Spread the pecans or walnuts in a single layer on a shallow baking pan. Bake at 350°F. for 8 min. or until they're light golden brown, stirring occasionally.
