Ice cream dessert

Ice cream layer cake

15 chocolate and cream sandwich cookies

1 T milk

8-10 ice cream sandwiches

1 pint of three different colored ice creams

1 container frozen whipped topping, thawed

3-4 crushed sandwich cookies for the top

1. Coat the bottom and side of a springform pan with nonstick cooking spray. Line bottom with waxed paper, and spray to help adhere to pan.

2. Finely crush cookies in a food processor with the milk and pulse just until mixture holds together; set aside.

3. Unwrap ice cream sandwiches. Work quickly cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed paper base repeat until sandwiches to form a stand up edge. Spoon cookie crumbs into center of pan press firmly over bottom. Freeze 1 hour.

4. Remove all 3 flavors of ice cream from freezer and let soften for 15 minutes at room temperature. Transfer into a small bowl and stir until good but firm spreading consistency. Repeat with other flavors. Remove pan form freezer and spread one layer at a time. Top with thawed whipped topping, swirling top decoratively. Sprinkle with remaining cookie crumbs. Return to freezer; freeze overnight.

5. To serve, remove side of pan,than waxed paper, cut into wedges.