CHIPS AHOY! Ice Cream Dessert

1. 1

   Crush 30 cookies to form fine crumbs; mix with margarine.

2. 2

   Press 2/3 of the crumb mixture firmly onto bottom of 9-inch springform pan or 10-inch pie plate.

3. 3

   Stand remaining 12 cookies around edge of pan or pie plate.

4. 4

   Drizzle 3/4 cup of the fudge topping over prepared crust.

5. 5

   Freeze 15 minutes.

6. 6

   Soften 1 quart of the ice cream; spread over fudge layer.

7. 7

   Sprinkle remaining crumb mixture over ice cream.

8. 8

   Scoop remaining ice cream into balls; arrange over crumb layer.

9. 9

   Freeze at least 4 hours or overnight.

10. 10

    Top dessert with whipped topping, remaining 1/4 cup fudge topping and cherries just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.