A delectable ice cream cookie cake dessert. Use your favorite ice cream flavors and a cookie crust, topped with whipped cream, fudge and cherries.
Preparation Time
20 mins
Total Time
20 mins
Calories
533 Calories
Recipe Instructions
Step 1
Crush 1/2 of the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.
Step 2
Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.
Step 3
Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.
Step 4
To serve, garnish with remaining fudge topping, whipped cream, and cherries.
