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Ice Cream Cake

Ice Cream Cake recipe
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.
30 min
4 hr 45 min
12 servings
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What You Need

pkg.  (15.25 oz.) chocolate chip cookies (2 inch) (39 cookies), divided
cup  butter or margarine, melted
cup  hot fudge ice cream topping, divided
cups  vanilla ice cream, divided
cups  chocolate ice cream, divided
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.

Kraft Kitchens Tips

You'll know it's a special occasion when you get to enjoy a serving of this rich dessert.
Make it Easy
To easily crush the cookies into crumbs, process them in a food processor or blender.
If you don't have a springform pan, you can prepare dessert in 9-inch pie plate instead.
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