Chips Ahoy Ice Cream Cake Recipe
Servings: 12
Ingredients
- 32 x Chips Ahoy chocolate chip cookies
- 1/4 c. Margarine, melted
- 1 c. Chocolate fudge topping
- 2 quart Ice cream, any combination of flavors
Directions
- Prepared whipped topping for garnish strawberries or possibly maraschino cherries, for garnish
- Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or possibly pie plate; stand remaining cookies around edge of pan or possibly pie plate. Spread 3/4 c. fudge topping over prepared crust. Freeze about 15 min.
- Meanwhile, soften 1 quart. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 min. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze till hard, about 4 hrs overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or possibly maraschino cherries. Serve immediately.
- Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 216 | |
| Calories from Fat 121 | 56% |
| Total Fat 13.5g | 17% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 0.7g | |
| Cholesterol 39mg | 13% |
| Sodium 115mg | 5% |
| Potassium 176mg | 5% |
| Total Carbs 20.8g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 18.67g | 12% |
| Protein 3.09g | 5% |
