2 pt. chocolate chip ice cream, softened
1 pkg. Duncan Hines dark Dutch fudge cake mix
1/2 c. butter, softened

Line bottom of one 9 inch round cake pan with aluminum foil. Spread ice cream in pan. Return to freezer until firm. Run knife around edge of pan to loosen ice cream. Remove from pan. Wrap in foil and return to freezer

Preheat oven to 350 degrees. Line bottom of two 9 inch round cake pans with aluminum foil. Place cake mix in large bowl. Add butter. Mix until crumbs form. Place half the mix in each pan. Press lightly. Bake at 350 degrees for 15 minutes or until browned around edges; do not overbake. Cool 10 minutes, remove from pans. Remove foil from cookie layers. Cool completely.

To assemble: Place 1 cookie layer on serving plate. Top with ice cream. Place 2nd cookie layer on top. Wrap in foil and freeze 2 hours.