4 to 5 cup coarsely crushed chocolate sandwich cookies
1 quart french vanilla ice cream
1 (12-ounce) container nondairy whipped topping
2 envelopes Swiss Miss Milk Chocolate Cocoa Mix
1/4 cup chopped nuts
1/4 cup miniature chocolate chips
* maraschino cherries, optional
* Reddi-Whip Whipped Topping
Evenly spread crushed cookies in a 11 x 7 x 2-inch baking dish.
Dollop ice cream over cookies creating a hill and valley effect; set aside.
In a medium bowl, combine the non-dairy topping with Swiss Miss milk cocoa mix; blend until cocoa mix is completely dissolved.
Dollop over ice cream.
If desired, top dessert with additional crushed cookies then sprinkle with nuts and chocolate chips.
Freeze 30 minutes or until ready to serve.
Garnish with maraschino cherries and Reddi Whip whipped topping.
No Nutritional Information Available
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