Cooking Directions

• Heat the oven to 325°F. Lightly grease a 9-inch springform pan. Place the cookies in a resealable plastic bag. Close the bag and crush the cookies with a rolling pin until crumbs form. Stir the cookie crumbs and the butter in a medium bowl. Press the mixture into the prepared pan.
• Bake the cookie crust for 10 minutes.  Let the cookie crust cool in the pan on a wire rack for 15 minutes.
• Spread the ice cream evenly onto the cookie crust. Freeze for 1 hour.
• Spread the fudge topping evenly on top of the ice cream. Top with the pecans. Cover and freeze for 3 hours or overnight. To serve, cut into 10 wedges. Top with whipped cream, if desired.

Ingredients

• 1 package Pepperidge Farm® Nantucket™ Crispy Dark Chocolate Chunk Cookies, any crispy variety
• 0.25 cup butter, melted (1/2 stick)
• 1 quart vanilla ice cream, softened
• 1 jar (about 11.75 ounces) hot fudge topping
• 0.5 cup chopped pecansor walnuts, toasted
• 1.25 cups sweetened whipped cream(optional)