CRUST:

2 1/2 c. crisp chocolate chip cookies (25 to 28), finely crushed
3 tbsp. butter, melted

FILLING:

1 c. chocolate fudge sauce, slightly softened
1/2 gal. (8 c.) chocolate chip ice cream, slightly softened
2 c. miniature marshmallows
1/4 c. chocolate fudge sauce, slightly softened
1/2 c. caramel ice cream topping

Line 9 x 13 pan with foil. In medium bowl, combine crust ingredients; mix well. Press crumbs in foil-lined pan. Freeze 20 minutes or until cold. Spread 1 cup chocolate fudge sauce over crust. Freeze 30 minutes or until firm. In large bowl, combine ice cream and marshmallows; spoon and spread over fudge sauce. Cover, freeze until firm, at least 4 hours or overnight.