Chips Ahoy Ice Cream Cake 2

• 32 each chocolate chip cookie crumbs
• 1/4 cup margarine melted
• 1 cup chocolate fudge topping
• 2 quarts ice cream any combination of flavours
• 1 x whipped topping, prepared for garnish
• 1 x strawberries or maraschino cherries, for garnish

1. Finely roll 20 cookies.
2. Combine cookie crumbs and margarine.
3. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate.
4. Spread 3/4 cup fudge topping over prepared crust.
5. Freeze about 15 minutes.
6. Meanwhile, soften 1 quart ice cream.
7. Spread softened ice cream over fudge layer.
8. Freeze about 30 minutes.
9. Scoop remaining ice cream into balls; arrange over ice cream layer.
10. Freeze until firm, about 4 hours overnight.
11. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries.
12. Serve immediately.

chocolate chip cookie crumbs, margarine, chocolate fudge topping, cream, strawberries

Taken from recipeland.com/recipe/v/chips-ahoy-ice-cream-cake-2-37054 (may not work)