16.5 ounce refrigerated chocolate chip cookie dough
Bake cookies per package directions; cool completely on wire rack. Chop cookies into small pieces; set aside. Prepare walnut mix–
1 c chopped walnuts
1 1/2 T margarine
1 T packed brown sugar
In a bowl combine walnuts, butter and brown sugar. Pour into 8 inch square pan. Bake in a preheated 375 degree oven for 8 – 10 minutes; stir well. Cool completely in pan on wire rack. Prepare chocolate sauce–
12 ounce can evaporated milk
1 c semi sweet chocolate chips
1 c powdered sugar
2 packets (1 ounce) pre-melted unsweetened chocolate flavor
2 T margarine
1 T vanilla extract
In a heavy bottom saucepan combine evaporated milk, chips, powdered sugar, unsweetened chocolate and butter over medium-low heat, stir occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stir occasionally, for 5 – 7 minutes, until thickened. Remove from heat. Stir in vanilla. Cool completely. Assemble–Line the sides of 9 or 10 inch spring form pan with foil. Spread 1/3 of crumbled cookies in the bottom of pan. Top with 3 c vanilla ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in medium bowl. Spread half of the cookie walnut mixture over chocolate sauce. Top with 3 c vanilla ice cream, chocolate sauce (reserve 2 T) and cookie walnut mixture.
Drizzle 2 T chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight. Remove from freezer 20 minutes prior to serving. Remove side of pan and slice.
