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32 cookies, crushed 1 stick butter, melted Mix. Put in 9 x 13 inch pan. (Save a few crumbs for the top.) Put in freezer. Soften 1/2 gallon butter brickle ice cream. Put on frozen cookie crust and freeze. Spread 1 can yellow fudge topping on top of ice cream and freeze again. Add 1 large Cool Whip on top of fudge topping. Sprinkle cookie crumbs on top and put back into freezer. Serve as needed. Serves 12. | |
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