Tuesday, January 11, 2011

Malt Ice Cream Dessert

1 box 1lb 15oz chocolate chunk cookie mix
2/3 cup malted milk powder divided
1/3 cup oil
2 T water
1 egg
1/2 cup hot fudge topping
1 cup crushed malted milk balls (whoppers)
2 cups vanilla ice cream softened
2 cups chocolate ice cream softened
1 1/2 cups cool whip thawed

1.Heat oven to 350°F.
2.In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 3/4 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.

3.Meanwhile, press remaining 1/4 of the dough into 8-inch circle on large ungreased cookie sheet, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.

4.Spread hot fudge topping over crust in pan.

5. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.

6.In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture.

 Cover with foil. Freeze at least 5 hours or until firm.

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