Chips Ahoy Ice Cream Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 (16 ounce) package chips ahoy chocolate chip cookies, divided (42 cookies)
• 1/3 cup margarine or 1/3 cup butter, melted
• 1 cup kraft microwavable chocolate fudge topping, divided
• 3 cups vanilla ice cream, divided
• 3 cups chocolate ice cream, divided
• 1 cup thawed cool whip topping
• 7 maraschino cherries

Recipe

• 1 crush 30 of the cookies.
• 2 mix cookie crumbs and margarine;
• 3 press 2/3 of the crumb mixture onto bottom of 9-inch springform pan or pie plate.
• 4 stand remaining 12 cookies around edge of pan.
• 5 microwave 3/4 cup of the sundae topping as directed on pkg.;
• 6 drizzle onto bottom of crust.
• 7 freeze 15 minute
• 8 soften 1-1/2 cups of each flavor of ice cream;
• 9 spread, 1 layer at a time, over fudge layer in crust.
• 10 sprinkle with remaining crumb mixture.
• 11 scoop remaining ice cream into balls; place over crumb layer.
• 12 freeze 4 hours or until firm.
• 13 microwave remaining 1/4 cup sundae topping as directed on pkg.
• 14 top dessert with whipped topping, the sundae topping and cherries just before serving.
• 15 store leftover dessert in freezer.