Line 9" round cake panw ith plastic wrap, with ends of wrap extending over side of pan. Stand 14 of the cookies around edge of pan, Crush remaining cookies. Remove 1/2 cup of the cookie crumbs; sprinkle remaining crumbs onto bottom of pan.
Spread peppermint ice cream over crumbs in pan; top with 1 cup of the whipped toppingand the reserved 1/2 cup crumbs. Cover with chocolate ice cream.
Freeze at least 4 hrs
Use ends of plastic wrap to lift dessert from pan 10 min before serving. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with the remaining whipped topping; drizzle with fudge topping. Cut into wedges to serve. Store leftovers in freezer.
Originally Submitted
11/28/2007
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