Cinder Cake

1. 1

   Crush cookies in plastic bag with rolling pin or use food processor.

2. 2

   Mix crushed cookies with melted butter.

3. 3

   Measure 3/4 cup and set aside.

4. 4

   Press remaining cookie mixture evenly into an ungreased 9 x 13-inch pan to form bottom layer.

5. 5

   Spread ice cream over layer.

6. 6

   Spread Cool Whip over ice cream.

7. 7

   Sprinkle pecans over whipped topping, and drizzle chocolate syrup over all.

8. 8

   Sprinkle reserved 3/4 cup cookie mixture over syrup.

9. 9

   Freeze for 2 to 3 hours.

10. 10

    Cover pan with foil.

11. 11

    Best if made 2 days in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.