Chocolate Cookie Torte

A crumb crust made with chocolate cream-filled sandwich cookies, a layer of cookies and cream ice cream sprinkled with salted peanuts and topped with a homemade chocolate fudge sauce.

Recipe Ingredients:

1 (16-ounce) package chocolate cream-filled sandwich cookies, crushed
1/2 cup butter, melted
1/2 gallon cookies-and-cream-flavored ice cream, softened
1 1/2 cups salted peanuts
2/3 cup semisweet chocolate pieces
1/2 cup butter
2 cups sifted powdered sugar
1 (12-ounce) can evaporated milk

Cooking Directions:

1. In a mixing bowl, combine cookie crumbs and melted butter. Stir until well-combined. Press onto bottom of a 13x9x2-inch pan.
2. Spoon ice cream over crumb layer; gently spread ice cream to form an even layer. Sprinkle with peanuts; freeze until firm.
3. Meanwhile, in a 2 quart saucepan, combine the chocolate pieces and 1/2 cup butter. Cook and stir over low heat until melted. Stir in powdered sugar and evaporated milk; cook and stir until mixture is boiling. Cook and stir about 8 minutes more (mixture should boil gently over entire surface). Remove from heat; cool completely.
4. Spread chocolate mixture evenly over the frozen mixture; return to freezer. Freeze several hours or overnight.
5. Before serving, let stand at room temperature about 15 minutes.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.