Directions:
- Heat oven to 350°F Line two 8-inch square pans with foil. In each pan, place half of cookie dough; press evenly in bottoms. Bake 14 to 17 minutes or until golden brown. Cool in pans completely, about 20 minutes. Press edges flat.
- Remove cookies from pans by lifting foil. Invert cookies onto work surface; remove foil. Spread each cookie with fudge topping. (If topping is too firm to spread evenly, warm slightly to soften as directed on label.).
- Return foil to 1 pan; place 1 cookie in pan, fudge side up. Spread ice cream evenly over fudge topping. Top with remaining cookie, fudge side down. Place pan in freezer for at least 1 hour or until firm.
- Remove cookie sandwich from pan by lifting foil; remove foil. Cut into 12 sandwiches. Wrap each in foil. Store in freezer. Let stand at room temperature 5 minutes before unwrapping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.41 Kcal (693 kJ) | ||
| Calories from fat | 72.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 12% | |
|---|---|---|---|
| Cholesterol | 28.63mg | 10% | |
| Sodium | 75.23mg | 3% | |
| Potassium | 154.67mg | 3% | |
| Total Carbs | 20.81g | 7% | |
| Sugars | 13.78g | 55% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 3.09g | 6% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 95.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 213.49 Kcal (894 kJ) | ||
| Calories from fat | 93.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 12% | |
|---|---|---|---|
| Cholesterol | 36.95mg | 10% | |
| Sodium | 97.09mg | 3% | |
| Potassium | 199.63mg | 3% | |
| Total Carbs | 26.86g | 7% | |
| Sugars | 17.79g | 55% | |
| Dietary Fiber | 0.76g | 2% | |
| Protein | 3.99g | 6% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 122.7mg | 10% | |
* 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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