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Ice cream and cookie cake
From Debbie's Country Cooking
Chips Ahoy Ice Cream Cake
32 Chips Ahoy chocolate chip cookies (or your favorite brand)
1/4 cup margarine (melted)
1 cup chocolate fudge topping
2 quarts ice cream - any combination of flavors
Prepared whipped topping for garnish
Strawberries or maraschino cherries for garnish
Finely roll 20 cookies into crumbs. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Chill for about 15 minutes.
Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours or overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately.
Makes 12 servings
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