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Directions
Place cookies in a mixing bowl and crush with a potato masher or the bottom of a heavy
glass.
Pour melted butter or margarine over the cookies and toss with a fork to combine.
Press cookie mixture into the bottom of the springform pan.
Place the pan in the freezer for at least 15 minutes.
Allow the first quart of ice cream to thaw for 5-10 minutes or until it is soft enough to
spread.
When ready, spread over the cookie mixture in the pan.
Place the pan back in the freezer.
Melt 8 squares of chocolate over medium heat in
a small saucepan.
When melted, quickly pour it over the frozen ice cream in the pan. Spread it out
evenly.
Place back into the freezer for one hour.
Allow the second quart of ice cream
to thaw for 5-10 minutes.
Spread the ice cream over the chocolate layer and place back into the freezer for two
hours.
Remove the cake from the freezer and run a knife around the inside edge of the springform
pan and release the sides.
Place the cake on a serving platter.
Spread the non-dairy whipped topping over the
top and sides of the cake.
Sprinkle with colored or chocolate sprinkles if desired.
Serve
immediately or place the cake back into the freezer.
If freezing the cake, allow the
non-dairy whipped topping to freeze, approximately one hour, then cover the entire cake with
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