Ingredients

• 1 pkg. (1 lb.) Chocolate Chip Cookies (42 cookies), divided
• 1/3 cup margarine or butter, melted
• 1 cup hot fudge ice cream topping, divided
• 3 cups vanilla ice cream, divided
• 3 cups chocolate ice cream, divided
• 1 cup thawed COOL WHIP Whipped Topping
• 7 maraschino cherries

Directions

1. 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 min.
2. 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.
3. 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.

Prep Time: 30 Min
Servings: 12