Ice Cream Cake

Ice Cream Cake

Adapted from a recipe from my Aunt Joye

2 (1/2-gallon) containers ice cream

     (Tyler picked Cappuccino Chunky Chocolate and Cookies and Cream)

1 cup chocolate chips

2 cups crushed Oreo cookies (frosting removed)

1/2 jar hot fudge topping, warmed (optional)

1 8-oz container Cool Whip

* In the microwave, melt the chocolate chips. Mix well with Oreo crumbs. Spread on waxed paper to cool and then break apart.

* In a 10-inch spring form pan, spread 1 container softened ice cream. Spread the hot fudge topping on top of the ice cream then sprinkle with the Oreo and chocolate mixture. If you'd like, only sprinkle 2 cups of the crumbs and reserve the remaining to decorate the top of the cake.

* Freeze for at least 30 minutes. Add the second container ice cream. Freeze for at least 4 hours.

* Remove the sides of the spring-form pan. (You may run a little warm water on the side to loosen). Return to freezer until firm.

* Spread Cool Whip evenly over the top and sides and freeze again before decorating.