Ingredients
Prep Time: 6 hrs
Total Time: 6 hrs
Servings: 12
Ingredients
1 (18 ounce) packages small chocolate chip cookies, divided ( must be store-bought not soft cookies)
1/4 cup melted butter or 1/4 cup margarine
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)
whipped cream ( use any amount desired to garnish)
maraschino cherry ( use any amount to garnish)
Preparation
Directions
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.
Stand the remaining cookies around the edge of the pan.
Spread 1 cup hot fudge sauce over the crust. Freeze for about 30-40 minutes.
Spread 1-quart of the slightly softened ice cream over the chocolate sauce; freeze for about 20-30 minutes.
Using the remaining quart of ice cream and spread over spreaded ice cream.
Freeze for about 4 hours or until completely firm. To serve, garnish with remainder of fudge topping, whipped cream and cherries.
