FUDGE ICE-CREAM DESSERT

Fudge Ice-Cream Dessert image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 6h25m

Yield 15

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup butter or margarine, melted
3 eggs
1 can or jar (16 oz) hot fudge topping, warmed
2 cups chopped Oreo chocolate creme sandwich cookies (20 cookies)
1/2 gallon vanilla ice cream, slightly softened

Steps:

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 2 opposite sides of pan. Grease or spray bottom only of foil.
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.
Spread warmed fudge topping over cake; sprinkle with 1 cup of the chopped cookies. Freeze until firm, about 30 minutes.
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.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1/2 g