Frozen Cookie Crunch

Submitted By: Dorothy Jean Beckham


  • 1 (20-ounce) package cream-filled chocolate sandwich cookies, crushed
  • 1/2 cup butter or margarine, melted
  • 1 cup chopped pecans
  • 1/2 gallon vanilla ice cream, softened


Combine first three ingredients. Put half of cookie mixture in bottom of lightly greased 13-x-9-x1-inch pan; spread half of ice cream on top. Repeat procedure. Sprinkle remaining crumbs on top; freeze for eight hours.
Yield: 15 servings.