Ingredients
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2 pt. chocolate chip ice cream, softened
1 pkg. Duncan Hines dark Dutch fudge cake mix
1/2 c. butter, softened
Preparation
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Line bottom of 9-inch pan (round) with aluminum foil.
Spread ice cream in pan.
Return to freezer until firm.
Run knife around edge of pan to loosen and remove from pan.
Wrap in foil and return to freezer.
Preheat oven to 350\u00b0.
Line bottom of 2 (9-inch) round pans with foil.
Mix cake mix and butter in bowl until crumbly.
Place 1/2 of mix in each pan.
Press lightly. Bake for 15 minutes.
Do not overbake.
Cool 10 minutes.
Remove from pans.
Cool completely.
Place 1 cookie layer on serving plate.
Top with ice cream.
Peel off foil.
Place second cookie layer on top.
Wrap in foil and freeze for 2 hours.
To keep longer, store in airtight container.
Makes 10 to 12 servings.
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