Ingredients:

Preparation:

1. Combine cookie crumbs and 1 cup ice cream in a bowl; stir well. Spread into bottom of a 13 x 9 inch baking dish. Freeze until firm. Spread remaining ice cream over cookie mixture; cover. Freeze until firm. 2. Remove lid from hot fudge topping; microwave, in jar, at high 45 seconds. Drizzle topping over ice cream; cover. Freeze 4 hours or until firm. Cut into 24 squares.

Nutritional Information:

Calories 188 (20 % from fat); Protein 3.5 g; fat 4.1 g (sat 1.1 g); Carbohydrates 35.1 g; Fiber 1.3 g; Cholesterol 3 mg; Iron 0.7 mg; Sodium 154 mg; Calcium 69.3 mg.