Fudge Ice-Cream Dessert

Serves 15




Ingredients


1 box Betty Crocker SuperMoist
chocolate fudge cake mix

cup butter or margarine, melted

3 eggs

1 can or jar (16 oz) hot fudge topping,
warmed

2 cups chopped creme-filled chocolate
sandwich cookies (20 cookies)

gallon vanilla ice cream, slightly
softened



Serving Size: 1 Serving Calories 500
(Calories from Fat190), Total Fat 22g
(Saturated Fat12g, Trans Fat 1/2g ),
Cholesterol 90mg Sodium 550mg Total
Carbohydrate 70g (Dietary Fiber 2g
Sugars 45g ), Protein 7g ; % Daily
Value: Vitamin A 10%; Vitamin C 0%;
Calcium 15%; Iron 15%; Exchanges: 2
1/2 Starch; 0 Fruit; 2 Other
Carbohydrate; 0 Skim Milk; 0 Low-Fat
Milk; 0 Milk; 0 Vegetable; 0 Very Lean
Meat; 0 Lean Meat; 0 High-Fat Meat; 4
Fat; Carbohydrate Choices: 4 1/2
Directions

1. Heat oven to 350F (325F for dark or nonstick pan). Line
bottom and sides of 13x9-inch pan with foil, leaving foil
overhanging at 2 opposite sides of pan. Grease or spray bottom
only of foil.
2. In large bowl, mix cake mix, butter and eggs with spoon until
blended (batter will be very thick). Using greased fingers,
spread or pat in pan. Bake 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, about 1 hour.
3. Spread warmed fudge topping over cake; sprinkle with 1 cup of
the chopped cookies. Freeze until firm, about 30 minutes.
4. Spread ice cream over cookies. Cover and freeze at least 4 hours
or overnight until firm. Sprinkle with remaining 1 cup chopped
cookies. Let stand 15 to 20 minutes before serving. For easier
cutting, remove from pan, using foil to lift. Store covered in
freezer.

Calories Per Serving: 500
Fat Grams Per Serving: 22g