| 18 oz. small chocolate chip cookies |
| 1/4 c. margarine, melted |
| 1 c. hot fudge topping |
| 2 qt. vanilla ice cream |
| 1 c. whipped cream |
| 12 cherries |
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into bottom of a 9" springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 c. fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 qt. ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoope remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm (4 hours or overnight). To serve, garnish with remainder of fudge topping, whipped cream, and cherries.
Serves 12.