Ice Cream Cake - cooking recipe

Ingredients

1 large bag Chips Ahoy
1/2 gal. cherry vanilla ice cream
6 candy bars
1 small jar chocolate or caramel ice cream topping

Preparation

Let ice cream sit at room temperature to soften.
Crumble cookies in a 9 x 11-inch cake pan.
Spoon softened ice cream over the cookie crumbs.
Break up the candy bars and place on top of ice cream.
Drizzle ice cream topping on top.
Place into freezer. Serve when frozen.