Chips Ahoy Ice Cream Cake

For some reason I have been craving chocolate more than usual. I’m not sure if it’s the dreary, cold weather, stress from the job or the fact that I’m a chocoholic but the craving is there. This recipe rocks!!!

Chips Ahoy Ice Cream Cake

Yield: 12 Servings
32 Chips Ahoy chocolate chip
¼ cups Margarine, melted
1 cups Chocolate fudge topping
2 qt Ice cream, any combination
prepared whipped topping for garnish strawberries or maraschino cherries, for garnish

Finely roll (with a rolling pin) 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 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.