Shortcake Sundaes

• 1-1/2 cups flour
• 12 chocolate chip cookies (2 inch), finely crushed
• 1 Tbsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3 Tbsp. cold butter
• 1 cup vanilla low-fat yogurt
• 1-1/2 qt. (6 cups) vanilla ice cream
• 1/2 cup hot fudge ice cream topping
• 1-1/2 cups thawed COOL WHIP Whipped Topping

1. Preheat oven to 450F.
2. Mix flour, cookie crumbs, baking powder, baking soda and salt in medium bowl until well blended.
3. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
4. Stir in yogurt until mixture forms soft dough.
5. Place dough on floured surface; knead 20 times or until smooth.
6. Roll out dough to 3/4-inch thickness.
7. Cut into circles with floured 2-1/2-inch biscuit cutter.
8. Place, 2 inches apart, on greased baking sheet.
9. Bake 10 to 12 min.
10. or until lightly browned.
11. Remove to wire rack; cool completely.
12. Split biscuits just before serving.
13. Place scoop of ice cream on bottom half of each biscuit.
14. Top evenly with the fudge topping and whipped topping.
15. Cover with tops of biscuits.

flour, chocolate chip cookies, baking powder, baking soda, salt, cold butter, vanilla lowfat yogurt, vanilla ice cream

Taken from www.kraftrecipes.com/recipes/shortcake-sundaes-54093.aspx (may not work)