Instructions: Set out ice cream on counter top 30 minutes or until soft. Put cookies in large ziplock baggie, with rolling pin, roll over cookies until all is crushed smoothly. In a 13 by 9-inch cake pan spread 3/4 of cookie crumbs to make an even crust layer on bottom. Using a big spoon spread ice cream over cookie crumbs, make sure you have smoothed out the ice cream and it is flat and even. Sprinkle remaining cookie crumbs on top, and stick back in freezer until hard. Cut into 12 squares.

Judy Says: This is so easy and great for parties when you have to bring the dessert.

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