Directions:
- Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
- Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
- Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
- Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1115.01 Kcal (4668 kJ) | ||
| Calories from fat | 465.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.73g | 80% | |
|---|---|---|---|
| Cholesterol | 124.93mg | 42% | |
| Sodium | 536.67mg | 22% | |
| Potassium | 89.69mg | 2% | |
| Total Carbs | 149.09g | 50% | |
| Sugars | 98.1g | 392% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 16.58g | 33% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.7mg | 26% | |
| Calcium | 119.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 298.62 Kcal (1250 kJ) | ||
| Calories from fat | 124.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.85g | 80% | |
|---|---|---|---|
| Cholesterol | 33.46mg | 42% | |
| Sodium | 143.73mg | 22% | |
| Potassium | 24.02mg | 2% | |
| Total Carbs | 39.93g | 50% | |
| Sugars | 26.27g | 392% | |
| Dietary Fiber | 1.03g | 15% | |
| Protein | 4.44g | 33% | |
| Vitamin C | 0.4mg | 3% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.3mg | 26% | |
| Calcium | 32mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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