32 Chips Ahoy chocolate chip -cookies 1/4 c Margarine, melted 1 c Chocolate fudge topping 2 qt Ice cream, any combination -of flavors prepared whipped topping for garnish strawberries or maraschino cherries, for garnish Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings.
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Chips Ahoy Mug Cake!
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Chips Ahoy Cookie Cake
Cake -2 1/2 All-Purpose Flour -3/4 Cups Sugar -3/4 Cups Unsalted Butter, room Temperature -3/4 Cups brown sugar, loosely packed -3 Tsp Vanilla -1/2 Cups Plain Yogurt -3 Eggs -2 3/4 Tsp Baking Powder -1/2 Tsp Salt -1/2 Cups Milk -1/4 Cups Water -Chocolate Chips amount to your liking