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