ingredients
3 cups chocolate cookie crumbs
1 cup miniature semisweet chocolate pieces
2/3 cup butter, melted
1/2 cup finely chopped toasted pecans
1 pint (2 cups) chocolate ice cream, softened
1 pint (2 cups) vanilla ice cream, softened
1 8 - ounce container frozen whipped dessert topping, thawed
1/2 cup coarsely chopped toasted pecans
directions
Place a 9-inch round sheet of parchment paper or waxed paper over the base of an 8-inch springform pan. Attach sides of pan to the base, clamping the paper in place. Set pan aside.
In a large bowl combine cookie crumbs, chocolate pieces, butter, and finely chopped pecans. Press one-third of the cookie crumb mixture onto the bottom of the prepared pan. Carefully spread the softened chocolate ice cream with the back of a large spoon over the cookie crumb layer. Cover and freeze for 1 hour.
Sprinkle half of the remaining cookie crumb mixture over the chocolate ice cream, pressing gently to form a crust. Carefully spread the vanilla ice cream over the cookie crumb layer using the back of a large spoon. Sprinkle remaining crumb mixture over the vanilla ice cream, pressing gently to form a crust. Cover and freeze for 1 hour.
Remove sides of pan; lift cake from bottom of the pan and peel the paper off the bottom of the cake. Place frozen cake on a serving platter. Frost with whipped dessert topping. Top with coarsely chopped pecans. Loosely cover and freeze 4 to 24 hours or till firm. Let stand at room temperature 30 minutes before serving. Makes 12 servings.
nutrition facts
(Triple Chocolate Ice Cream Cake)
Servings Per Recipe 12, vit. C (mg) 0, sodium (mg) 289, sugar (g) 29, Cobalamin (Vit. B12) (µg) 0, fiber (g) 4, calcium (mg) 61, cal. (kcal) 480, Niacin (mg) 1, Folate (µg) 20, Polyunsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 13, sat. fat (g) 15, carb. (g) 46, pro. (g) 6, iron (mg) 2, vit. A (IU) 583, chol. (mg) 59, Riboflavin (mg) 0, Fat, total (g) 32, Thiamin (mg) 0
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