1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chunk Cookie Bar Dough
1 pint coffee-flavored ice cream
1 container (8 oz.) frozen non-dairy whipped topping, thawed
1/2 cup hot fudge sauce, warmed
2 tablespoons chopped pecans (optional)
PREHEAT oven to 350°F. Grease 9-inch springform pan.
PRESS dough onto bottom of prepared springform pan.
BAKE for 20 to 25 minutes or until edge is set and center is still
slightly soft. Cool completely in pan on wire rack.
SPREAD ice cream over top of cookie. Spread whipped topping over
ice cream. Freeze for at least 2 hours.
THAW for 5 to 10 minutes; remove side of springform pan. Top with
hot fudge sauce and nuts before serving.
Makes 10 to 12 servings
This recipe used with permission from Nestle and
www.verybestbaking.com.
