Ingredients
1 pkg small chocolate chip cookies, 18 oz
¼ cup margarine, melted
1 cup hot fudge topping
2 qt ice cream
1 cup whipped cream
12 maraschino cherries
Preparation
Crush half the cookies (about 20) to make crumbs.
Combine crumbs with melted margarine, and press into the bottom of a 9-inch Springform pan or pie plate. Stand remaining cookies around the edge of the pan.
Spread ¾ cup fudge topping over the crust. Freeze for 15 minutes.
Meanwhile, soften 1 quart of ice cream in the microwave or on the countertop.
After the crust has chilled, spread the softened ice cream over the fudge layer. Freeze for 30 minutes.
Scoop the remaining quart of ice cream into balls and arrange over the spread ice cream layer.
Freeze until firm, 4 hours or overnight. To serve, garnish with the remainder of fudge topping, whipped cream, and cherries.
