Ingredients
Instructions
- Set cool whip out to thaw and soften.
- Reserve a few cookie crumbs for topping.
- About 1/3 cup.
- Mix remaining crumbs with butter and press into the bottom of a 9 x 13 inch pan.
- Freeze for 20 minutes.
- Now, make layers of ice cream and hot fudge.
- It is easier to use the ice cream that comes in a brick.
- Just unwrap the carton and then slice the ice cream and layer as follows.
- 1 layer ice cream (1/2 of ice cream) 1 layer hot fudge (1/2 of hot fudge) remaining 1/2 of ice cream.
- remaining 1/2 of hot fudge.
- Freeze for 20 minutes.
- Spread the cool whip on top.
- Freeze until ready to serve.
- Sprinkle reserved cookie crumbs on top just before serving.