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Frozen Fudge Fun Day Sundae Recipe

Relive the magic of summer with this nostalgic Frozen Fudge Fun Day Sundae recipe, straight from a 1984 Pillsbury cookbook! This incredibly rich and refreshing dessert is a family favorite, perfect for beating the heat. Imagine layers of creamy ice cream (we recommend chocolate chip mint!), a crunchy cookie crust, and a decadent fudge topping – all made with simple ingredients and easy-to-follow steps. Get ready for a taste of childhood bliss!

Prep Time 20 mins
Cook Time 30 mins
Calories 321 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Frozen Fudge Fun Day Sundae 21

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Frozen Fudge Fun Day Sundae

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How to Make Frozen Fudge Fun Day Sundae

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine 2 cups crushed chocolate sandwich cookies and 1/2 cup (1 stick) melted margarine. Mix well.
  3. Press the cookie mixture lightly into the bottom of an ungreased 13x9-inch baking pan.
  4. Cut 2 quarts of chocolate chip mint ice cream into 1-inch thick slices.
  5. Arrange the ice cream slices over the crushed cookie layer.
  6. Spread the ice cream evenly with a spatula to completely cover the cookie crust.
  7. Sprinkle 1/2 cup chopped salted peanuts over the ice cream.
  8. Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight.
  9. In a medium saucepan, combine 2 cups powdered sugar, 1 cup semi-sweet chocolate chips, 1 (12-ounce) can evaporated milk, and 1/4 cup (1/2 stick) margarine.
  10. Bring the mixture to a boil over medium heat, stirring constantly.
  11. Reduce heat to low and continue to cook for 8 minutes, stirring constantly, until the chocolate chips are melted and the sauce has thickened slightly.
  12. Remove from heat and stir in 1 teaspoon vanilla extract.
  13. Let the fudge topping cool completely for about 1 hour, or until it begins to thicken.
  14. Pour the cooled fudge topping evenly over the frozen ice cream layer.
  15. Cover the pan tightly with plastic wrap and return to the freezer for at least 2 hours, or until the fudge topping is firm.
  16. Let the sundae stand at room temperature for a few minutes before serving to slightly soften the ice cream and fudge.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

112g

Fat

34g

Carbs

11g

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Sweets & Sides Desserts The Americas American Vegetarian Summer Recipes Baking

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30 Minutes Or Less Time To Make Course Preparation For Large Groups Desserts Frozen Desserts Number Of Servings