Easy Peppermint Ice Cream Cake

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1- package (1 lb.) creme- filled chocolate sandwich cookies, crushed (about 3- cups)

½ butter or margarine, melter

½ gallon peppermint stick/party mint or mint chip ice cream, softened

1 container (12 oz) frozen whipped topping,thawed ( cool whip)

1  lg. jar hot fudge

1/3 cup crushed peppermint candies or candy canes


In a medium bowl, mix crushed cookies and ½ cup melted butter.  Press mixture firmly into the bottom of a ungreased 9×13 inch pan.

In a large bowl, stir together ice cream and whipped topping-reserving some for garnish; spoon evenly over cookie crust.  Freeze about 3 hours or until firm.

Warm hot fudge just until spreadable.  Spread evenly over frozen ice cream.  Return to freezer.  Once fudge is set garnish top with remain whipped topping and sprinkle with crushed candy.

Freeze at lease 8 hours but no longer than 2 weeks.




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