Ingredients
1 1/2
cups chocolate cookie crumbs (from 15-oz. pkg.)
1/4
cup powdered sugar
1/4
cup chopped pistachios or almonds
6
tablespoons butter, melted
1
(1/2-gallon) container strawberry or cherry ice cream
1
(1/2-gallon) container vanilla ice cream
1
(3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1
cup half-and-half
2
cups powdered sugar
1
(6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2
cup butter
1
(12-oz.) can (1 1/2 cups) evaporated milk
1
teaspoon vanilla
Cool Whip frozen whipped topping, thawed, if desired
Fresh strawberries, if desired
Preparation
Line 13x9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften.
Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes. Place vanilla ice cream in refrigerator to soften.
Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm.
Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and strawberries.
