CHIPS AHOY! Ice Cream Cake

photo by:kraft

Chocolate chip cookies edge a pan layered with cookie crumbs, fudge sauce and two ice cream flavors. This frozen, no-bake dessert is a summer delight.

time

prep:

30 min

total:

4 hr 45 min

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (15.25 oz.) CHIPS AHOY! Cookies (39 cookies), divided

1/4

cup butter or margarine, melted

3/4

cup hot fudge ice cream topping, divided

cups vanilla ice cream, divided

cups chocolate ice cream, divided

3/4

cup thawed COOL WHIP Whipped Topping

maraschino cherries

Make It

SET aside 12 cookies. Crush remaining cookies; mix with butter. Press 2/3 onto bottom of 9-inch springform pan. Stand reserved cookies around edge. Microwave 1/2 cup fudge topping as directed on package; drizzle over crust. Freeze 15 min.

SOFTEN 1-1/2 cups of each flavor ice cream; spread, 1 flavor at a time, over fudge layer in crust. Sprinkle with remaining crumb mixture. Scoop remaining ice cream into balls; place over crumb layer.

FREEZE 4 hours or until firm. When ready to serve, top dessert with COOL WHIP. Microwave remaining fudge topping as directed on package; drizzle over dessert. Garnish with cherries.