Chips Ahoy Ice Cream Cake 2

Yields:	12 servings
Rate this Recipe

Be the first to add a photo of this recipe!

32	each	chocolate chip cookie crumbs
1/4	cup	margarine	melted
1	cup	chocolate fudge topping
2	quarts	ice cream	any combination of flavours
1	x	whipped topping, prepared	for garnish
1	x	strawberries	or maraschino cherries, for garnish

Finely roll 20 cookies.

Combine cookie crumbs and margarine.

Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate.

Spread 3/4 cup fudge topping over prepared crust.

Freeze about 15 minutes.

Meanwhile, soften 1 quart ice cream.

Spread softened ice cream over fudge layer.

Freeze about 30 minutes.

Scoop remaining ice cream into balls; arrange over ice cream layer.

Freeze until firm, about 4 hours overnight.

To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries.

Serve immediately.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

OMG! That sounds so good, but hot!