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SPREAD strawberry ice cream into plastic wrap-lined 9x5-inch loaf pan; top with layers of 1/4 cup fudge topping, marshmallows and 3/4 cup chopped cookies. Freeze 30 min.
COVER cookie layer with vanilla ice cream; cover with plastic wrap. Freeze 6 hours or until firm.
UNMOLD dessert onto serving platter. Remove and discard plastic wrap. Frost top and sides with COOL WHIP. Sprinkle with remaining chopped cookies; drizzle with remaining fudge topping.