2 pts. chocolate chip ice cream, softened
1 pkg. Dark Dutch fudge cake mix
1/2 c. butter, softened

Line bottom of 9 inch round cake pan with foil. Spread ice cream in pan. Return to freeze until firm. Run knife around edge 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 1/2 the cake mix in each pan. Press lightly. Bake at 350 degrees for 15 minutes until edges are browned. Cool 10 minutes. Remove from pans. Remove foil. To assemble, place one cookie layer on serving plate. Top with ice cream. Peel off foil. Place second cookie layer on top. Wrap in foil and freeze 2 hours. Serves 12.