Printable | Taste of Home

Cookie Ice Cream Cake

44 miniature chocolate chip cookies
1/4 cup butter, melted
1 cup hot fudge topping, divided
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened

Crush 25 cookies; set remaining cookies aside. In a bowl, combine
cookie crumbs and butter. Press onto the bottom of a greased 10-in.
springform pan. Freeze for 15 minutes. In a microwave-safe bowl,
heat 3/4 cup hot fudge topping on high for 15-20 seconds or until
pourable; spread over crust. Arrange reserved cookies around the edge
of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge
topping; freeze for 30 minutes. Spread with chocolate ice cream.

Printed from tasteofhome.com Jul 25, 2008

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Cookie Ice Cream Cake cont.

Cover and freeze until firm. May be frozen for up to 2 months.
Remove from the freezer 10 minutes before serving. Remove sides of
pan. Warm remaining hot fudge topping; drizzle over top. Editor's
Note: This recipe was tested with Famous Amos chocolate chip
cookies.

Yield: 10-12 servings.