From Kraft
Ingredients:
1 pt (2 c) strawberry ice cream, softened
1/2 c hot fudge ice cream topping
1/2 c mini-marshmallows
10 chewy chip ahoy cookies, coarsely chopped
1 pt (2 c) vanilla ice cream
1 c thawed cool whip
Directions:
Spread strawberry ice cream into plastic wrapped 9x5 inch loaf pan; top w/ layers of 1/2 c fudge topping, marshmallows and 3/4 c chopped cookies. Freeze 30 min. Cover cookie layer w/ vanilla ice cream; cover with plastic wrap. Freeze 6 hrs or until firm. Unmold dessert onto serving platter. Remove and discard plastic wrap. Frost top and sides with cool whip. Sprinkle with remaining chopped cookies; drizzle with remaining fudge topping.
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