ICE CREAM CAKE FROM JEANNIE

    A SPRING FORM PAN
    51/2 Tablespoons butter (melted)
    1 box of chocolate wafers
    3 pints of your favorite ice cream
    fudge sauce to pour on top of finished cake (Jeannie's fudge sauce or store bought)

    Zip the chocolate wafers in a Cuisinart or grind in food mill or mash with potato masher. So that the results are fairly fine crumbs.

    Butter the sides only of the spring form pan
    Mix the melted butter with the cookie crumbs
    Smear 2/3 of the cookie crumb mixture on the sides of the pan
    Smear 1/3 of the mixture on the bottom

    Bake for 8 minutes in a 350 oven
    Cool
    Freeze
    To smooth one pint of ice cream, put the ice cream in a mixer with the paddle attachment.

    Spread the softened ice cream into the frozen cookie crumb pan


    Freeze


    Add another pint of softened ice cream


    Freeze


    Add the third pint of softened ice cream


    Freeze

    Add the fudge sauce

    Freeze

    Take out when nearly ready to serve. Allow to soften enough to cut.

    Serve