Ingredients
SERVINGS: 8-10 Serving(s)
Crust
- 36 chocolate sandwich cookies
- ½ cup melted butter
Fudge
- ¼ cup butter
- 3 ounces unsweetened dark chocolate
- 2/3 cup sugar
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 pints caramel ice cream
- 8 ounces whipped topping
Garnish
- caramel sauce
- chocolate sauce
- toasted pecans
- maraschino cherries
Preparation
In a food processor, crush 36 cookies into fine crumbs. Add butter and pulse a few more times until well combined.
Press crumbs into the sides and bottom of a parchment-lined springform pan. Place into freezer for 20 minutes, or until crumbs are firm.
In a saucepan, melt butter and chocolate. Stir in sugar and milk, stirring constantly until mixture just begins to boil and sugar is dissolved. Remove from heat and stir in vanilla. Set aside to cool.
In springform pan with cookie crust, spread caramel ice cream into an even layer. Place back into the freezer for at least 1 hour. Next, spread the fudge into an even layer and return to freezer for another hour.
Top the pie with whipped topping and garnish.
