Instructions: Multicolored sprinkles or small candy decorations

Crush cookies into fine crumbs. Melt butter and mix with cookie crumbs. Press onto bottom of springform pan and freeze for 15 minutes. Chop candy bars into small pieces. This is easier if you freeze them for 10 minutes beforehand.

Expose block of ice cream and cut into 1 inch thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into smooth layer.

Sprinkle with candy bar pieces. Top with remaining ice cream the same way as first layer. Cover with foil and freeze 3 hours or overnight. Run knife around edge of cake and release collar from pan.

Frost top and side of cake with whipped topping. Decorate with whipped topping using decorating frosting bag and top with sprinkles. Freeze 1 hour or overnight. Once whipped topping is frozen, lightly cover cake with plastic wrap.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.