Provided by Campbell's Kitchen
LINE 8" round cake pan with plastic wrap.
CUT cookies in half crosswise and arrange around edge of pan. Place remaining cookies in bottom of pan.
SPOON 1 1/2 cups ice cream over cookies. Spread to form an even layer. Drizzle caramel topping over ice cream. Spread remaining ice cream over topping. Cover. Freeze 6 hr. or until firm.
UNCOVER and invert cake onto serving plate. Slice into 8 wedges. Serve with additional caramel topping.
TIP: Substitute chocolate topping for caramel topping.
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Campbell's
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