CRUST: Combine crushed cookies and 1/2 cup melted butter. Spread in 9x12 pan that is sprayed with PAM.
Leave ice cream out til just soft, then stir with wire whip. Spread on top of crust layer then put in freezer til ice cream layer refreezes.
HOT FUDGE SAUCE: Combine in sauce pan 1 stick butter, Hershey syrup and Eagle Brand milk. Cook on low heat til thick(about 30 min.) Turn off heat and add vanilla. Cool completely, then spread over ice cream layer and return to freezer.
Once fudge layer is frozen, top with Cool Whip and curled chocolate. Return to freezer and serve frozen.
This recipe has been added to the following public cookbooks:
sara,
sabrina's cookbook
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