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Hot Fudge Sundae Dessert Recipe
|Chocolate sandwich cookies||24 , crushed|
|Melted butter||1⁄4 Cup (4 tbs)|
|Butter pecan ice cream||1⁄2 Gallon, softened|
|Canned chocolate syrup||16 Ounce (1 Can Of 16 Ounce)|
|Sweetened condensed milk||14 Ounce (1 Can Of 14 Ounce)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Whipped topping||8 Ounce|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 12068 Calories from Fat 5221
% Daily Value*
Total Fat 589 g906.2%
Saturated Fat 325.9 g1629.6%
Trans Fat 0 g
Cholesterol 1684.7 mg
Sodium 7404.6 mg308.5%
Total Carbohydrates 1562 g520.5%
Dietary Fiber 43.7 g174.8%
Sugars 1190.6 g
Protein 141 g281.2%
Vitamin A 295.7% Vitamin C 46.9%
Calcium 475.5% Iron 31.7%
*Based on a 2000 Calorie diet
Press into a 9x13 inch baking dish and freeze for 30 minutes.
Spread the ice cream over the frozen cookie layer and freeze for 30 minutes longer.
Combine the chocolate syrup, condensed milk and the 1/2 cup butter in a saucepan.
Bring to a boil; reduce heat and simmer for 5 minutes.
Spread the cooled chocolate mixture over the ice cream layer and freeze for 30 minutes.
Spread with whipped topping and sprinkle with pecans.
Freeze until ready to serve.