Chocolate-Cherry Ice-Cream Cake

Prep Time: 25min Total Time: 9hr 45min Servings: 12

Ingredients

16

creme-filled chocolate sandwich cookies

1/4

cup butter or margarine

1

quart (4 cups) cherry or cherry vanilla ice cream, softened

8

creme-filled chocolate sandwich cookies, coarsely chopped

1

cup miniature semisweet chocolate chips

1

quart (4 cups) vanilla ice cream, softened

1/2

cup fudge ice-cream sauce

Sweetened whipped cream, if desired

12

fresh cherries with stems

Directions

• 1Heat oven to 350ºF. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes.
• 2Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes.
• 3Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
• 4To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Cut dessert into wedges. Top each wedge with whipped cream and cherry.

Expert Tips

Spray the back of a metal spoon with cooking spray, then use it to press the crumb mixture into the pan.

It’s a snap to spread the fudge sauce over the ice cream. Just spoon the sauce into a resealable plastic food-storage bag, cut off a small tip from a corner and squeeze.

This special dessert keeps well in the freezer for up to two weeks. Make the dessert, freeze until firm, then cover with foil to store.