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

1. Crush 25 cookies; set remaining cookies aside. In a large bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
2. 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. Cover and freeze until firm. May be frozen for up to 2 months.
3. Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top.

chocolate chip cookies, butter, topping, vanilla ice cream, chocolate ice cream

Taken from www.tasteofhome.com/recipes/cookie-ice-cream-cake/ (may not work)