15.2 oz chocolate chip cookie mix divided (2 inch)
16 oz philadelphia cream cheese softened
0.5 cup sugar
2 tsp vanilla
6 cups whipped cream softened
Equipment
bowl
blender
springform pan
Directions
Crush 20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
Add ice cream; mix well. Stir in chopped cookies; pour over crust.
Freeze 4 hours or until firm.
Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.
