Chips Ahoy Ice Cream Cake - cooking recipe

Ingredients

1 (16 ounce) package chips ahoy chocolate chip cookies, divided (42 cookies)
1/3 cup margarine or 1/3 cup butter, melted
1 cup kraft microwavable chocolate fudge topping, divided
3 cups vanilla ice cream, divided
3 cups chocolate ice cream, divided
1 cup thawed Cool Whip Topping
7 maraschino cherries

Preparation

CRUSH 30 of the cookies.
Mix cookie crumbs and margarine;
press 2/3 of the crumb mixture onto bottom of 9-inch springform pan or pie plate.
Stand remaining 12 cookies around edge of pan.
Microwave 3/4 cup of the sundae topping as directed on pkg.;
drizzle onto bottom of crust.
Freeze 15 minute
SOFTEN 1-1/2 cups of each flavor of ice cream;
spread, 1 layer at a time, over fudge layer in crust.
Sprinkle with remaining crumb mixture.
Scoop remaining ice cream into balls; place over crumb layer.
FREEZE 4 hours or until firm.
Microwave remaining 1/4 cup sundae topping as directed on pkg.
Top dessert with whipped topping, the sundae topping and cherries just before serving.
Store leftover dessert in freezer.