Instructions: To make crust: Process cookies in blender or food processor until no white from cream filling shows. Transfer to bowl. Add butter; mix well. Press cookie mixture into 10-by-4-inch springform pan. Spread mixture evenly onto bottom and up sides of pan. Bake at 400 degrees 8 minutes. Let crust cool completely.

To assemble pie: Fill one-quarter of pan with softened ice cream, smoothing it with spatula. Freeze until firm.

Add thin layer of softened fudge icing and freeze until firm. Repeat layering/freezing process three more times, ending with fudge layer. Freeze 6 hours or overnight.

Makes
12 large servings.

Frank Majowicz, executive chef, submitted the recipe.

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