Chips Ahoy Ice Cream Loaf

• 1 pint strawberry ice cream, softened
• 12 cup hot fudge topping, divided
• 12 cup mini marshmallows
• 10 ahoy chocolate chip cookies, coarsely chopped and divided
• 1 pint vanilla ice cream, softened
• 1 cup thawed Cool Whip Topping

1. Spread strawberry ice cream evenly into plastic wrap lined 9x5 inch loaf pan.
2. Top with 1/4 cup fudge topping, marshmallows, and 3/4 cup chopped cookies.
3. Freeze 30 minutes.
4. Cover cookie layer with vanilla ice cream; cover with plastic wrap.
5. Freeze 6 hours or overnight.
6. Unmold dessert onto serving platter.
7. Remove and discard plastic wrap.
8. Spread whipped topping onto top and sides of dessert.
9. Sprinkle with remaining chopped cookies.
10. Drizzle with remaining hot fudge topping.
11. Store leftover dessert in freezer.

strawberry ice cream, topping, marshmallows, chocolate chip cookies, vanilla ice cream

Taken from www.food.com/recipe/chips-ahoy-ice-cream-loaf-290029 (may not work)