Easy Celebration Ice Cream Cake

1. 1

   LINE 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side of pan.

2. 2

   Stand 14 of the cookies around edge of pan.

3. 3

   Crush remaining 10 cookies.

4. 4

   Reserve 1/2 cup of the cookie crumbs for later use; sprinkle remaining crumbs onto bottom of pan.

5. 5

   Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and the reserved 1/2 cup crumbs.

6. 6

   Cover with chocolate ice cream.

7. 7

   FREEZE 4 hours or overnight.

8. 8

   REMOVE dessert from pan just before serving, using the plastic wrap handles to lift dessert from pan.

9. 9

   Carefully peel off plastic wrap; place dessert on serving plate.

10. 10

    Let stand 10 minute at room temperature to soften slightly.

11. 11

    Top evenly with the remaining 1 cup whipped topping; drizzle with fudge topping.

12. 12

    Cut into 14 wedges to serve.

13. 13

    Store leftover dessert in freezer.

14. 14

    Variation: Prepare as directed, using Reduced Fat OREO Chocolate Sandwich Cookies, frozen yogurt and COOL WHIP LITE Whipped Topping.

15. 15

    Variation: Omit fudge topping.

16. 16

    Prepare as directed, using COOL WHIP Strawberry Whipped Topping.

17. 17

    Top with 14 fresh strawberries just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.