BROWNIE ICE CREAM CAKE
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½ cup butter or margarine
4 oz unsweetened chocolate
1¼ cups all-purpose flour
½ Tsp. baking powder
½ Tsp. Salt
1¼ cups sugar
4 eggs
3 Pts. Chocolate chip ice cream, softened, divided
18 cream-filled chocolate sandwich cookies(like Oreo’s), crumbled, 3 cups, divided
1 12-oz. Frozen non-dairy whipped topping, thawed
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Preheat oven to 350*. Butter 2 9" cake pans. Melt butter & chocolate over medium-low heat. Combine next 3 ingredients until combined, 2 mins; beat in chocolate mixture. Reduce speed to medium. Gradually beat in flour mixture until smooth. Divide batter between pans. Bake 12-15 mins or until toothpick inserted in center comes out with moist crumbs. Cool, 3-4 mins; remove from pan. Cool on rack, 30 mins. Line 9" springform pan with plastic wrap so that it overhangs the edges; place 1 brownie layer in bottom. Spread 3 cups ice cream over; sprinkle with 2 cups cookie crumbs. Cover; freeze until form, 1 hr. Top with remaining brownie layer. Cover with plastic wrap & foil, freeze at least 2 hrs or overnight. Lift out of pan; invert onto dish. Remove plastic wrap. Spread with topping. Garnish with remaining cookie crumbs.
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