Chocolate Chip Cookie Ice Cream Cake
Original recipe makes 1 9-inch round cake
1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries
Crush half the cookies (about 20) to make crumbs. Combine crumbs
with melted margarine and press into the bottom of a 9-inch springform pan or
pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge
topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on
countertop. After crust has chilled, spread softened ice cream over fudge
layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over
spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve,
garnish with remainder of fudge topping, whipped cream and cherries.
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