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. 1 jar hot fudge ice cream
. 2 liters of ice cream
. 100ml whipping cream
. 2 spoons (soup) of sugar
. 2 packets of biscuits tarts chocolate mousse Bono
In a blender grind a packet of biscuits. With the crumbs that formed, line the bottom of a pan with removable rim 23cm in diameter. Press well. Spread over the base 1 cup (tea) of hot fudge. Freeze for 15 minutes or until the syrup hardens. Soften slightly one liter of ice cream and spread over the layer of syrup. Make balls with the remaining cream and hand over the layer of ice cream. Freeze until hard. Unmold the cake and place the remaining biscuits around. Beat the cream with the sugar until whipped to point. Place in a pastry bag with decorative tip and cherry pie. Finish with the remaining syrup and serve immediately.
Use the ice cream flavor of your choice, as well as cookies.
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