Chips Ahoy Ice Cream Cake

• 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

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.

chocolate chip cookies, margarine, topping, vanilla ice cream, chocolate ice cream, maraschino cherries

Taken from www.food.com/recipe/chips-ahoy-ice-cream-cake-211756 (may not work)