Easy, Dreamy Ice Cream Torte

Cooking Instructions

Line a loaf pan with plastic wrap so that the wrap extends 5 inches or more over each side. Spray with Pam. Mix crushed cookies with 2 T melted butter. Pat into bottom of loaf pan. Place in refrigerator. Remove half of the ice cream and soften until easily spoonable. Top cookie crumbs with softened ice cream and place back in freezer for one hour. Heat fudge sauce slightly to make it easily spoonable, but not hot. Spread over ice cream layer and place back in freezer for 2 hours. Soften remaining ice cream and spread on top of fudge layer. Top with Cool Whip and return to freezer for one hour. When its firm, pull sides of plastic wrap over the top and pat down. Freeze for several hours or overnight. To slice, remove loaf pan from freezer and let it sit for 5 minutes. Run cold water over sides of loaf pan, being careful not to get ice cream wet, or submerge in large bowl of cold water for about 30 seconds. Using the wrap as a lever, pull the ice cream out of loaf and place on serving dish. Slice and serve with additional coolwhip and crumbled cookies, if desired.