Mint Ice Cream and Cookie Dessert

Prep: 25 minutes
Freeze:

• 1 bag (7 ounces) Pepperidge Farm® Chocolate Mint Milano Cookies
• 3 tbsp. butter, melted
• 3 cups mint chocolate chip ice cream, softened Hot fudge topping
• Sweetened whipped cream small for garnish

Directions:

Crush the cookies. Mix the cookie crumbs with the butter in a small bowl. Press the mixture into a greased 8-inch cake layer pan. Spoon the ice cream over the crust and spread in an even layer.

Freeze for 1 hour. Serve with hot fudge, whipped cream and garnish each serving with a candy cane.

Campbell's® Kitchen Tip: Make quick work of crushing the cookies by placing them in a resealable plastic bag and run a rolling bin back and forth over the bag until the cookies are crushed. Thaw the ice cream at room temperature so it's easier to spread.