| On cutting board, chop cookies. With food processor 2-3 at a time. Melt margarine in covered microcooker, mix in cookie crumbs with bamboo spoon. Press crumb mixture in bottom of springform pan; freeze 15 minutes. Cut candy bars into four pieces and chop with food chopper. Using kitchen shears, cut ice cream container apart. Using garnisher, cut 1/2 of ice cream into 1 inch thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer with all purpose spreader. Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as the first layer. Smooth top with spreader. Cover with aluminum foil and freeze 3 hours or overnight. Attach easy star tip to open accent decorator. Fill tube with whipped topping and set aside. Run knife around edge of ice cream cake and release collar from pan. Using spreader, frost top and sides of cake with Cool Whip. Decorate with topping using decorator. Top with sprinkles. Freeze one hour or overnight. Once cool whip is frozen, lightly cover cake with plastic wrap. Serves 12.
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