Steven's Whoppers Ice Cream Cake

• 1 pouch Betty Crocker double chocolate chunk cookie mix
• 2/3 cup Ovaltine (chocolate flavor malted milk powder)
• 1/3 cup vegetable oil
• 2 tbsp water
• 1 egg
• 1/2 cup hot fudge topping
• 1 cup crushed Whoppers
• 2 cup good quality vanilla ice cream, softened
• 2 cup good quality chocolate ice cream, softened
• 1 cup Cool Whip topping, thawed

1. preheat oven to 350. spray a 10 inch springform pan lightly with cooking spray.
2. in a large bowl, stir cookie mix, 1/3 c ovaltine, the oil, water, and egg until a soft dough forms.
3. press half of dough into pan.
4. bake 12-13 minutes, until set.
5. DO NOT OVERBAKE, this is the crust and it will be too crunchy if overbaked!
6. on a large, ungreased cookie sheet, press remaining dough into a 10 inch circle.
7. bake same as above, cool for 5 minutes.
8. remove from cookie sheet and cool 15 minutes on cooling rack.
9. spread fudge over crust in pan.
10. crumble the 10 inch cookie in a medium bowl and stir in Whoppers.
11. sprinkle half over fudge layer and press lightly.
12. in a large bowl, combine ice creams and remaining 1/3 c Ovaltine; stir until blended.
13. gently spread over crumbs in pan.
14. cover with Cool Whip, and top with remaining crumb mixture.
15. cover with foil and freeze for 5 hrs or until firm.
16. to serve, remove side of pan and let stand 5 minutes.
17. cut with hot wet knife and enjoy!

chocolate, chocolate flavor, vegetable oil, water, egg, topping, whoppers, vanilla ice cream, chocolate ice cream, topping

Taken from cookpad.com/us/recipes/356233-stevens-whoppers-ice-cream-cake (may not work)