Frozen Chocolate Chunk Cookie Mud Pie

Prep: 5 minutes
Bake: 10 minutes
Freeze: 4 hours

Serves: 10

A chocolate chip cookie crust lines a springform pan, filled with vanilla ice cream, hot fudge and toasted nuts for an ice cream pie that's sure to please.

ingredients

1 pkg. Pepperidge Farm® <i>Nantucket</i> ™ Dark Chocolate Chunk Cookies, any crispy variety
1/4 cup butter, melted
1 qt. vanilla ice cream, softened
1 jar (11.75 oz.) hot fudge topping
1/2 cup chopped pecans, toasted* or cup chopped walnuts, toasted*
Whipped cream or non-dairy whipped topping

directions

PREHEAT oven to 325°F. Lightly grease 9" springform pan. Place cookies in zipper plastic bag. Close and crush with rolling pin until crumbs form. Combine cookie crumbs with butter. Press into bottom of pan.

BAKE 10 min. Let cool in pan.

SPOON ice cream onto cookie shell. Freeze 1 hr.

SPREAD fudge topping on top of ice cream. Top with pecans. Cover and freeze 3 hr. or overnight. To serve, cut into wedges. Top with whipped cream.

TIP: To toast, spread pecans or walnuts in a single layer in a shallow baking pan. Bake at 350°F. for 8 min. or until light golden brown, stirring occasionally.