Ingredients:
- 20 cookies and cream cookies
- 3 tablespoons butter, melted
- 4 cups cookie dough cream ice cream, softened
- 1/4 cup caramel ice cream topping
- 2 cups thawed whipped topping
- Shaved semi-sweet chocolate, for garnish
Instructions:
- Double line a 9-inch square baking pan with foil, leaving 2 handles extended over the sides.
- Pulse the cookies in a food processor until fine. Toss the cookies and butter in a medium bowl. Firmly press the cookie crumbs into the bottom of the prepared pan.
- Carefully spread the softened ice cream across the crust. Drizzle with the caramel and top with the whipped topping. Sprinkle with a dusting of shaved chocolate. Place in the freezer for 3 hours to firm up.
- Slice into bars to serve.