Chips Ahoy Ice Cream Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
1 (16 ounce) package chips ahoy chocolate chip cookies, divided (42 cookies) |
1/3 cup margarine or 1/3 cup butter, melted |
1 cup kraft microwavable chocolate fudge topping, divided |
3 cups vanilla ice cream, divided |
3 cups chocolate ice cream, divided |
1 cup thawed cool whip topping |
7 maraschino cherries |
Directions:
1. CRUSH 30 of the cookies.
2. Mix cookie crumbs and margarine;
3. press 2/3 of the crumb mixture onto bottom of 9-inch springform pan or pie plate.
4. Stand remaining 12 cookies around edge of pan.
5. Microwave 3/4 cup of the sundae topping as directed on pkg.;
6. drizzle onto bottom of crust.
7. Freeze 15 minute
8. SOFTEN 1-1/2 cups of each flavor of ice cream;
9. spread, 1 layer at a time, over fudge layer in crust.
10. Sprinkle with remaining crumb mixture.
11. Scoop remaining ice cream into balls; place over crumb layer.
12. FREEZE 4 hours or until firm.
13. Microwave remaining 1/4 cup sundae topping as directed on pkg.
14. Top dessert with whipped topping, the sundae topping and cherries just before serving.
15. Store leftover dessert in freezer.
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