Fudge ice cream dessert



•1box choco­late fudge cake mix

•1/2 cup but­ter or mar­garine (melted)

•3 eggs

•1can or jar of hot fudge top­ping (warmed)

•2 cups chopped Oreo choco­late creme sand­wich cook­ies (20 cook­ies)

•1/2 gal­lon vanilla ice cream (slightly soft­ened)


•Heat oven to 350°F (325°F for dark or non­stick pan). Line bot­tom and sides of 13x9-inch pan with foil, leav­ing foil over­hang­ing at two op­po­site sides of pan. Grease or spray bot­tom only of foil.

•In a large bowl, mix cake, but­ter and eggs with spoon un­til blended (bat­ter will be very thick). Us­ing greased fin­gers, spread or pat in pan. Bake for 18 to 21 min­utes or un­til sur­face ap­pears dry and is no longer shiny. Run knife around side of cake to loosen. Cool com­pletely in pan for about one hour.

•Spread warmed fudge top­ping over cake. Sprin­kle with one cup of the chopped cook­ies. Freeze un­til firm, about 30 min­utes.

•Spread ice cream over cook­ies. Cover and freeze for at least four hours or overnight un­til firm. Sprin­kle with re­main­ing one cup of chopped cook­ies. Let stand for 15 to 20 min­utes be­fore serv­ing. For eas­ier cut­ting, re­move from pan, us­ing foil to lift. Store cov­ered in freezer.

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