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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.
time
prep:
30 min
total:
4 hr 45 min
servings
total:
12 servings
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What You Need

1
pkg.  (15.25 oz.) chocolate chip cookies (2 inch) (39 cookies), divided
1/4
cup  butter or margarine, melted
3/4
cup  hot fudge ice cream topping, divided
3
cups  vanilla ice cream, divided
3
cups  chocolate ice cream, divided
3/4
cup  thawed COOL WHIP Whipped Topping
7
 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

Size-Wise
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.
Note
If you don't have a springform pan, you can prepare dessert in 9-inch pie plate instead.
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