Chips Ice Cream Cake
Yield
12 servingsPrep
25 minCook
0 minReady
5 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | each |
chocolate chip cookies
|
* |
| ¼ | cup |
margarine
melted |
|
| 1 | cup |
chocolate fudge topping
|
* |
| 2 | quarts |
ice cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | each |
chocolate chip cookies
|
* |
| 59 | ml |
margarine
melted |
|
| 237 | ml |
chocolate fudge topping
|
* |
| 2 | quarts |
ice cream
|
*
|
Directions
Finely roll 20 cookies.
Combine cookie crumbs and margarine.
Press onto bottom of 9 inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate.
Spread ¾ cup fudge topping over prepared crust.
Freeze about 15 minutes.
Meanwhile, soften 1 quart ice cream. Spread softened ice cream over fudge layer.
Freeze about 30 minutes. Scoop remaining ice cream into balls, arrange over ice cream layer.
Freeze until firm, about 4 hours overnight.
To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries.
Serve immediately.
