This is easy and sooo good! Don’t say I didn’t warn you.
1 package (18-oz.) refrigerated chocolate chunk cookie bar dough
1 pint coffee ice cream
1 container (8-oz.) frozen whipped topping, thawed
1/2 c. hot fudge sauce, warmed
2 tbsp. chopped pecans
Preheat oven to 350 degrees. Grease 9″ springform pan. Press cookie dough onto bottom of prepared springform pan. Bake for 20 to 25 minutes or until edge is set and center is still slightly soft. Cool completely in pan on wire rack. Spread ice cream over top of cookie. Spread whipped topping over ice cream. Freeze at least 2 hours. Before serving, thaw for 5 to 10 minutes. Remove side of springform pan. Top with hot fudge and nuts.
