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Ice Cream Cookie Cake

Created by KittenCal on July 10, 2012

1 (18 ounce) packages small chocolate chip cookies, divided ( must be store-bought not soft cookies)
1/4 cup melted butter
2 tablespoons sugar
1 1/2 cups Hershey's hot fudge topping, divided (or use favorite brand)

2 quarts ice cream, divided (slightly softened but not melted, use any flavor desired)
Sweetened whipped cream (use any amount desired to garnish)
Maraschino cherries ( use any amount to garnish)

Step 1: Prepare a 9-inch springform pan. Finely crush only HALF of the small cookies to make the crumbs. Place in a bowl with melted butter or margarine and 2 tablespoons sugar; mix to combine. Press into the bottom of the springform pan.
Step 2: Stand the remaining cookies around the edge of the pan. Spread 1 cup hot fudge sauce over the crust.
Step 3: Freeze for about 30-40 minutes.
Step 4: Using an ice cream scooper scoop the remaining quart of ice cream into balls and arrange over the spreaded ice cream. Freeze for about 4 hours or until completely firm.
Step 5: To serve, garnish with remainder of fudge topping, whipped cream and cherries.