Finely roll 20 cookies with a rolling pin. Combine cookie crumbs and butter. Press into bottom of 9 inch spring form pan or pie plate. Stand remaining cookies around pan or pie plate.
Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.
Meanwhile, soften 1 quart of ice cream. Spread over fudge sauce layer. Freeze or 30 minutes.
Scoop remaining ice cream into ice cream balls, arrange over ice cream layer. Freeze until firm, about 4 hours.
To serve, garnish cake with topping (Cool Whip), remaining fudge topping, maraschino cherries.
