Chips Ahoy Ice Cream Cake recipe

32 Chips Ahoy chocolate chip cookies
1/4 cup margarine, melted
1 cup chocolate fudge topping
2 quarts ice cream, any combination of flavors
Prepared whipped topping (for garnish)
Fresh berries or maraschino cherries (for garnish)

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 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes.

Meanwhile, soften 1 quart of the 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.