4 oz Kellogg’s Toasteds crackers
4 tbsp butter, melted
8 oz Cool Whip, thawed
2 tbsp sugar
1/2 cup almonds, crushed
3 oz almonds, crushed
5 Oreo cookies, crushed
In a Ziploc bag, crush crackers and add melted butter. Mix well.
Transfer to a 9-inch cake pan and with hands, press mixture firmly on the bottom of the pan. Let it stand.
Chop chocolate into uniform pieces and put them into a bowl. Heat 1 cup of hot water in a saucepan over low heat and place the chocolate bowl over the hot water.
When chocolate starts to melt, turn off the heat and stir frequently. When chocolate is almost melted, remove the chocolate bowl from the saucepan and stir until smooth and completely melted.
In a bowl, combine thawed Cool Whip, sugar, crushed almonds, (leave 1 tablespoon for topping) and chocolate. Mix well.
Then pour into the cake pan. Sprinkle crushed Oreo cookies and the reserved almonds on top. Freeze for 2-3 hours or until it sets.
Sugar: 11g
:
Calcium: 71mg
Calories: 250kcal
Carbohydrates: 20g
Cholesterol: 20mg
Fat: 18g
Fiber: 2g
Iron: 1mg
Potassium: 47mg
Protein: 5g
Saturated Fat: 6g
Sodium: 56mg
Vitamin A: 227IU
