Recipe - Chips Ahoy Ice Cream Cake

32 Chips Ahoy chocolate chip
cookies
One fourth cup Margarine, melted
1 cup Chocolate fudge topping
2 qt Ice cream, any combination
of flavors

prepared whipped topping for garnish strawberries or maraschino cherries,
for garnish

Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto
bottom of 9inch springform pan or pie plate; stand remaining cookies
around edge of pan or pie plate. Spread Three fourths cup fudge topping over prepared
crust. Freeze about 15 minutes.

Meanwhile, soften 1 qt. 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. Makes 12 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini