Chocolate Chip Cookie Ice Cream Cake

  • 1 (18-oz) package small chocolate chip cookies
  • 1/4 cup butter or 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 butter or margarine and press into the bottom of a 9 inch pan or pie plate. Stand remaining cookies around edge of pan.

Spread 3/4 cup fudge topping over the crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream in the microwave or on the counter top. 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, about 4 hours or overnight.

To serve, garnish with remainder of fudge topping, whipped cream and cherries.

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