Ingredients:
1/2 gallon sugar-free ice cream (I use Breyer's Vanilla
25 sugar-free chocolate cream cookies (crushed)
2 T. margarine (melted)
Sugar free whipped topping


How to make this recipe:
Use a springfoam pan to make cake in. Mix about 3/4 of the chocolate cream cookies and margarine; press in bottom of pan. Put in freezer for 15 minutes. Remove from freezer and spread 1/2 of the ice cream on top of cookie mixture. Sprinkle the remainder of the crushed cookies on top of the ice cream. Spread remainder of ice cream on cookies. Place in freezer for 3 hours. Remove from freezer and frost with whipped topping. I use a decorator tip to make it look pretty. You can sprinkle more cookie crumbs or nuts on top if you like.

Recipe from: Sheila Segraves