CHIPS AHOY! Ice Cream Dessert

• 42 chocolate chip cookies (2 inch), divided
• 1/3 cup margarine or butter, melted
• 1 cup hot fudge ice cream topping, divided
• 2 quarts (8 cups) vanilla and chocolate ice cream, divided
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 8 maraschino cherries

1. Crush 30 cookies to form fine crumbs; mix with margarine.
2. Press 2/3 of the crumb mixture firmly onto bottom of 9-inch springform pan or 10-inch pie plate.
3. Stand remaining 12 cookies around edge of pan or pie plate.
4. Drizzle 3/4 cup of the fudge topping over prepared crust.
5. Freeze 15 minutes.
6. Soften 1 quart of the ice cream; spread over fudge layer.
7. Sprinkle remaining crumb mixture over ice cream.
8. Scoop remaining ice cream into balls; arrange over crumb layer.
9. Freeze at least 4 hours or overnight.
10. Top dessert with whipped topping, remaining 1/4 cup fudge topping and cherries just before serving.

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

Taken from www.kraftrecipes.com/recipes/chips-ahoy-ice-cream-dessert-55915.aspx (may not work)