chocolate chip cookie ice cream cake
categories:  Cake | Desserts   

Prepared: 2007-03-02

Ingredients:

• 1 (18 ounce) package small chocolate chip cookies
• 1/4 cup margarine, melted
• 1 cup hot fudge topping
• 2 quarts vanilla ice cream
• 1 cup whipped cream
• 12 cherries

Preparation:

• Crush half the cookies (about 20) to make crumbs.
• Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate.
• Stand remaining cookies around edge of pan.
• Spread 3/4 cup fudge topping over crust.
• Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop.
• After crust has chilled, spread softened ice cream over fudge layer.
• Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer.
• Freeze until firm, 4 hours or overnight.
• To serve, garnish with remainder of fudge topping, whipped cream and cherries.

our substitutions:

• dark and light chocolate chip cookies (dark for crust and both for trim)
• 1 quart chocolate ice cream + 1 quart cookies & cream ice cream instead of 2 quarts of vanilla ice cream
  note: we used "Farm Boy" ice cream which was the only one we found with no transfats!
• raspberries instead of cherries

makes 12 servings @ 529 calories per serving

reviews:

	Very good
	Reviewed on 2008-02-24 by Louise Pichette