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PEPPERMINT COOKIES N CREAM ICE CREAM CAKE

Active Time : 30 minutes
Total Time : several hours
Serves : 16 servings
INGREDIENTS
  • 1 15.5 ounce package original chocolate sandwich cookies divided
  • 1/4 cup melted butter
  • 2 tablespoons granulated sugar
  • 1 1.5 quart container peppermint cookies n' cream ice cream softened
  • 1 1/4 cups hot fudge topping
  • 1 1/2 cups frozen extra creamy whipped topping thawed
DIRECTIONS

Remove crème filling from 2 rows of cookies; discard filling and crush 40 cookie halves. Set aside remaining cookies. In small bowl, combine crushed cookies, butter and sugar. Transfer to a 9-inch spring form pan; press mixture into the bottom.

Top crust with half of softened ice cream; place in freezer until slightly firm (about 20 minutes).

Meanwhile, roughly chop remaining unfilled cookie halves; remove cake from freezer. Spread cake with hot fudge, sprinkle with chopped cookies. Top with remaining ice cream; frost top of cake with whipped topping. Place in freezer until firm (about 4 hours).

Before serving, roughly chop remaining cookies; sprinkle over top of cake.