Ice Cream Cake
- 14 oz. pkg. Twist & Shout sandwich cookies
- 1 stick butter
- 1.5 qt. Moose Tracks ice cream
- 1 C heavy cream
- 8 oz. chocolate chips
- 8 oz. whipped topping (thawed)
Set out the ice cream to thaw a little. Melt butter in a small saucepan. Chop the cookies in a processor, setting aside just a little to sprinkle on top. Mix chopped cookies with the butter in the pan; spread loosely into a 9×13″ baking dish. Spoon ice cream evenly over the chopped cookies.
Make ganache by heating heavy cream in a small saucepan. Pour in chocolate chips and stir until well blended. Pour ganache over ice cream. Place in freezer. After it hardens, spoon on the whipped topping. Sprinkle reserved cookie crumbs on top. Cover with plastic wrap and freeze.
Set out for 10 or 15 minutes before serving.