A finalist in the 2000 Share The Very BestRecipe Contest, this recipe was entered by Marge Mitchell ofPortland, OR. Simply fabulous in appearance, this dessert isbuilt by layering crumbled chocolate chip cookies and toastedwalnuts between tiers of vanilla ice cream and a delicious homemadechocolate sauce.
Recipe: Mom’s Special OccasionIce Cream Cookie Dessert
1 cup plus 2 tablespoons all-purposeflour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter or margarine, softened 1/2 cup packed brown sugar 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 1 large egg 1 cup (6-ounces) NESTL TOLL HOUSE Semi-Sweet ChocolateMorsels 1 cup chopped walnuts 1 1/2 tablespoons butter or margarine 1 tablespoon packed brown sugar 1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk 1 cup (6-ounces) NESTL TOLL HOUSE Semi-Sweet ChocolateMorsels 1 cup powdered sugar 2 ounces NESTL ® TOLL HOUSE® Unsweetened ChocolateBaking Bars, broken into pieces 2 tablespoons butter or margarine 1 tablespoon vanilla extract 1/2 gallon vanilla ice cream, softened
For Cookies: Preheat oven to 375°F(190°C).
Combine flour, baking soda and salt insmall bowl. Beat butter, brown sugar, granulated sugar and vanillaextract in large mixer bowl until creamy. Beat in egg. Graduallybeat in flour mixture. Stir in 1 cup morsels. Drop by roundedtablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until goldenbrown. Cool on baking sheets for 2 minutes; remove to wire racksto cool completely. Chop cooled cookies into small pieces.
For Walnut Mix: Grease 8-inch-square bakingpan. Combine walnuts, butter and brown sugar in small bowl. Pourinto prepared pan. Bake for 8 to 10 minutes; stir well. Coolcompletely in pan on wire rack.
For Chocolate Sauce: Combine evaporatedmilk, 1 cup morsels, powdered sugar, baking bar and butter inmedium, heavy-duty saucepan. Cook over medium-low heat, stirringoccasionally, until chocolate is melted. Reduce heat to low;continue cooking, stirring occasionally, for 5 to 7 minutes oruntil thickened. Remove from heat. Stir in vanilla extract. Coolcompletely.
To Assemble: Wrap outside of 9 or 10-inchspringform pan with foil. Spread 1/3 of crumbled cookies on thebottom of pan. Top with half of the ice cream and half of thechocolate sauce. Combine remaining crumbled cookies and walnutmixture in medium bowl. Spread half of the cookie-walnut mixtureover chocolate sauce. Top with remaining ice cream, chocolatesauce (reserving 2 tablespoons) and cookie-walnut mixture.
Place remaining 2 tablespoons chocolatesauce in small, heavy-duty plastic bag. Cut a hole in cornerof bag; squeeze to drizzle chocolate sauce over top of dessert.Freeze for at least 4 hours or overnight.
To serve, let stand at room temperaturefor 20 minutes. Remove side of springform pan. Cut into slices.
Makes 16 servings.
Note: For those on the go, 1 (18-ounce)package NESTL TOLL HOUSE Refrigerated Chocolate ChipCookie Dough can be substituted for the scratch cookies. Bakeas stated on package. Chop cooled cookies into small pieces.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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