Ingredients:

1 pkg. Pepperidge Farm® Chocolate Chunk Cookies, any crispy variety
1/4 cup butter, melted
1 qt. vanilla ice cream, softened
1 jar (11.75 oz.) hot fudge topping
1/2 cup chopped pecans, toasted* OR walnuts, toasted*
Whipped cream OR non-dairy whipped topping

Directions:

PREHEAT oven to 325°F. Lightly grease 9" springform pan. Place cookies in zipper plastic bag. Close and crush with rolling pin until crumbs form. Combine cookie crumbs with butter. Press into bottom of pan.

BAKE 10 min. Let cool in pan.

SPOON ice cream onto cookie shell. Freeze 1 hr.

SPREAD fudge topping on top of ice cream. Top with pecans. Cover and freeze 3 hr. or overnight. To serve, cut into wedges. Top with whipped cream.

TIP: To toast, spread pecans or walnuts in a single layer in a shallow baking pan. Bake at 350°F. for 8 min. or until light golden brown, stirring occasionally.

Prep Time: 5 minutes
Bake Time: 10 minutes
Freeze Time: 240 minutes

Yield:

Serves 10