1/4 cup butter or margarine, melted
1 cup hot fudge topping, divided
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened
|
|
|
| COOKIE ICE CREAM CAKE | ||
| Yields about 10-12 servings | ||
| 44 miniature chocolate chips cookies 1/4 cup butter or margarine, melted 1 cup hot fudge topping, divided 1 quart vanilla ice cream, softened 1 quart chocolate ice cream, softened |
||
| Crush 25 cookies; set remaining cookies aside. In a bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes. In a microwavable-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. May be frrozen for up to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top. | ||