Mint Chocolate Ice Cream Minis

With an Oreo cookie crust, these prep- ahead individual ice cream treats covered in fudge are guaranteed to be a big hit

2 ( 8 oz.) pkgs. mini Oreo cookies

1⁄2 cup butter, melted

6 cups mint chocolate chip ice cream, softened, from 2 (1.5 qt.) conts.

1⁄2 cup hot fudge topping

1⁄2 cup thawed frozen whipped topping

Line 8 (3"x2") ring molds with (10"x2") strips of parchment paper; place on wax

paper–lined baking sheet. Reserve 8 cookies. Finely grind remaining cookies. Transfer to bowl; stir in butter. Dividing evenly, press into bottom of molds; top with ice cream. Freeze until firm, 4 hrs. Remove ring molds and discard parchment liners. Transfer to plate. In bowl, stir 1 Tbs. water into fudge topping. Spoon over desserts. Dividing evenly, top with whipped topping and reserved cookies.

Servings: 8. Active time: 50 min. Total time: 4 hrs., 50 min. Calories: 662 Protein: 6g Fat: 37g (22g sat.) Chol.: 53mg Carbs.: 79g Sodium: 437mg Fiber: 3g Sugar: 58g