Cookie Ice Cream Cake

Ingredients:

• 44 miniature chocolate chip cookies
• 1/4 cup butter, melted
• 1 cup hot fudge topping, divided
• 1 quart vanilla ice cream, softened
• 1 quart chocolate ice cream, softened

1. Crush 25 cookies; set remaining cookies aside.
2. In a large bowl, combine cookie crumbs and butter.
3. Press onto the bottom of a greased 10-inch springform pan.
4. Freeze for 15 minutes.
5. In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust.
6. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes.
7. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
8. Spread with chocolate ice cream.
9. Cover and freeze until firm.
10. May be frozen for up to 2 months.
11. Remove from the freezer 10 minutes before serving.
12. Remove sides of pan.
13. Warm remaining hot fudge topping; drizzle over top.