Ice Cream Loaf

• 2 cups strawberry ice cream, softened
• 1/2 cup fudge sundae topping, divided
• 1/2 cup Jet-Puffed Miniature Marshmallows
• 10 Chips Ahoy! Cookies, coarsely chopped, divided
• 2 cups vanilla ice cream, softened
• 1 cup thawed Cool Whip Whipped Topping

1. Line 9x5-inch loaf pan with foil.
2. Spread strawberry ice cream evenly into prepared pan; top with layers of 1/4 cup of the fudge topping, the marshmallows and 3/4 cup of the chopped cookies.
3. Freeze 30 min.
4. Cover cookie layer with vanilla ice cream.
5. Freeze 6 hours or overnight.
6. Unmold dessert by inverting pan onto serving plate 10 min.
7. before serving.
8. Remove pan and foil.
9. Spread whipped topping onto top and sides of dessert; sprinkle with remaining chopped cookies.
10. Drizzle with remaining 1/4 cup fudge topping.
11. Let stand until set.
12. Cut into slices to serve.
13. Store any leftover dessert in freezer.

strawberry ice cream, topping, jet, cookies, vanilla ice cream, topping

Taken from www.kraftrecipes.com/recipes/ice-cream-loaf-106452.aspx (may not work)