INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Preheat oven to 350ºF. Stand each wafer cone in the cups of two 12-cup muffin pans. Prepare cake mix according to package directions. Fill each wafer cone 2?3 full with batter. Bake 18 to 20 minutes, or until a toothpick inserted in center of cupcake comes out clean. Cool completely on wire rack.
2. While cupcake cones are cooling, prepare ice cream. Place crushed cookies in a shallow dish or pie plate. Carve out 24 small scoops of mint chip ice cream; roll in crushed cookies. Place cookie-coated scoops on a baking sheet lined with wax paper; freeze until firm.
3. When cupcakes are cool, slice off rounded tops from each and discard. Top each one with a prepared ice cream scoop. Garnish with 1 Tbsp. fudge sauce and 1 Tbsp. whipped topping.

COOKING INFO

Serves	24
Yield	24 servings
Prep Time	15
Cook Time	20 (Cooking times may vary)
Total Time	35
Oven Temp	350
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)