Chips Ahoy Ice Cream Cake

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

32 Chips Ahoy chocolate chip cookies
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

INSTRUCTIONS

Finely roll 20 cookies. 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. 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 overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately.

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Tagged: cakes, desserts, icecreamcake add tags

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