32 Chips Ahoy - chocolate chip cookies
1 c. chocolate fudge topping
Cool Whip and cherries for garnish
1/4 c. melted butter
2 qts. ice cream (any flavor)

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.