Chips Ahoy Ice Cream Cake
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Ingredients
| 32 | Chips Ahoy chocolate chip cookies | | 1/4 cup | margarine, melted | | 1 cup | chocolate fudge topping | | 2 qt. | ice cream (any combination of flavors) | | Prepared whipped topping, for garnish | | Strawberries or | | maraschino cherries, for garnish |
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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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