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Add a photoServings: 8
Ingredients
- Chocolate mint cookies, crushed (1 pkg. Girl Scout Mint Cookies)
- 1/4 c. butter, melted
- 1 jar Hershey's Malt Shoppe Warm Fudge
- 1/2 gallon vanilla ice cream, softened
- Pecans
Directions
- Crush cookies. Put in small bowl. Pour in melted butter; mix well. Press in 9" pie pan. Store in freezer about 15 min. Warm up hot fudge. Spread desired amount over crust and sprinkle pecans over fudge. Return to freezer for 15 min. Remove ice cream from freezer. Let soften. Spread softened ice cream over crust. Drizzle hot fudge over ice cream and sprinkle pecans on top. Store in freezer at least 2 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 8 servings | |
| Calories 325 | |
| Calories from Fat 182 | 56% |
| Total Fat 20.34g | 25% |
| Saturated Fat 12.61g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 146mg | 6% |
| Potassium 265mg | 8% |
| Total Carbs 31.17g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 28.02g | 19% |
| Protein 4.69g | 8% |
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