Ice Cream Cake

Ingredients

• 0.3 cup butter melted
• 15.3 oz chocolate chip cookie mix divided (2 inch) (39 cookies)
• 3 cups ice-cream chocolate shell divided
• 0.8 cup cream sauce hot divided
• 7  maraschino cherries 
• 3 cups whipped cream divided
• 0.8 cup cool whip whipped topping thawed

Equipment

• microwave
• springform pan

Directions

1. Set aside 12 cookies. Crush remaining cookies; mix with butter. Press 2/3 onto bottom of 9-inch springform pan. Stand reserved cookies around edge. Microwave 1/2 cup fudge topping as directed on package; drizzle over crust. Freeze 15 min.
2. Soften 1-1/2 cups of each flavor ice cream; spread, 1 flavor at a time, over fudge layer in crust.
3. Sprinkle with remaining crumb mixture. Scoop remaining ice cream into balls; place over crumb layer.
4. Freeze 4 hours or until firm. When ready to serve, top dessert with COOL WHIP. Microwave remaining fudge topping as directed on package; drizzle over dessert.
5. Garnish with cherries.