No-Bake Chocolate Chip Ice Cream Cake


  • 4 cups Chapman's Vanilla Ice Cream softened
  • 1¾ cups Chocolate Chip Cookies (store bought) finely crushed (about 20 cookies)
  • ¼ cup Margarine or Butter, melted
  • 1 cup thawed Whipped topping
  • ½ cup Hot Fudge Ice Cream Topping


Mix finely crushed cookies and the margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate to form crust. Spread ice cream into crust. Freeze at least 6 hours or until firm. Top with whipped topping just before serving, drizzle with fudge topping, then sprinkle with the coarsely crushed cookies. Store leftover pie in freezer.

Submitted by Lesli of Napanee, Ontario