Chips Ahoy Ice Cream Cake
42 CHIPS AHOY! Chocolate Chip Cookies, divided
1/3 cup margarine or butter, melted
1 cup chocolate fudge topping, divided
2 quarts ice cream, any combination of flavors, divided
Prepared whipped topping, for garnish
Strawberries or maraschino cherries, for garnish
Finely crush 30 cookies. Combine cookie crumbs and margarine or butter; press two thirds crumb mixture on bottom of 9 inch spring form pan or pie plate. Stand remaining 12 cookies around edge of pan or pie plate. Drizzle 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Soften 1 quart ice cream; spread over fudge layer. Sprinkle remaining crumb mixture over ice cream. Scoop remaining ice cream into balls; arrange over crumb layer. Freeze until firm, about 4 hours or overnight. Garnish cake with whipped topping, remaining fudge topping and strawberries or maraschino cherries. Serve immediately.
Submitted by Linda K
Cakes, Cookies, Pies & Desserts
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