Step 1

Line a 9"x13" pan with parchment paper.

Step 2

Prepare brownies according to package, then spread batter into pan.

Step 3

Bake 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.

Step 4

Cool Brownies.

Step 5

Allow a carton of ice cream to sit out at room temperature about 20 minutes, until soft enough to spread over the cooled brownies.

Step 6

Once the ice cream has been evenly spread, place the entire pan in the freezer to allow the ice cream to re-freeze.

Step 7

Heat the cream in the microwave for 1-2 minutes until hot (watch it so it does not boil). Add chocolate chips to the hot cream and set aside (undisturbed) about 3 minutes to allow the chocolate to melt. After 3 minutes, stir the chocolate until the cream and chocolate are fully combined.

Step 8

Set aside and allow to cool to about room temperature.

Step 9

Once cool, pour the chocolate over the ice cream layer, and spread evenly.

Step 10

-OR- Heat a jar of good quality hot fudge until just warm enough to spread, and spread on top of frozen ice cream layer.

Step 11

Return pan to freezer.

Step 12

Thaw 1 small tub of Cool Whip at room temperature until spreadable,

Step 13

-OR- whip heavy cream, sugar and vanilla together in an electric mixer.

Step 14

Spread whipped topping over chilled chocolate layer.

Step 15

Garnish the whipped cream layer with toppings of your choice. I used a bit of everything I had on hand... a few chopped Andes Mints, mini chocolate chips and chocolate pearls.

Step 16

Return pan to freezer and FREEZE AT LEAST 3 HOURS before serving.

Step 17

The entire dessert can be made ahead, and kept in the freezer (covered) up to 3 days in advance.