Mint-Chocolate Ice Cream Cake

1. 1

   Line a 9x5-in. loaf pan with plastic wrap. Place six chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours.

2. 2

   Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap.

3. 3

   Combine whipped topping and extract if desired; frost top and sides of cake. Sprinkle with remaining cookie crumbs.

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