INGREDIENTS
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Approximately 30 regular size chocolate chip cookies
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2 – 1.5 quarts Edy’s Vanilla Ice Cream, softened
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Approximately 2 cups chocolate fudge (store-bought or homemade), warmed so it’s loose
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2 cups fresh whipped cream for decorating (can be store-bought or homemade)
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Approximately 1 1/2 cups mini chocolate chips for decorating