Malt Shoppe Memories Ice Cream Cookie Cake

Chill out with an old-fashioned cake filled with double chocolate cookies, fudge, malted milk balls and two kinds of ice cream! 1 pouch (1 lb., 1.5 oz.) Betty Crocker ™ double chocolate chunk cookie mix

2/3 cup chocolate-flavor malted milk powder

1/3 cup oil 1 egg

1/2 cup hot fudge topping 1 cup crushed chocolatecovered malted milk balls

2 cups vanilla ice cream, softened

2 cups chocolate ice cream, softened

1 cup thawed frozen whipped topping

Preheat oven to 350°F. Coat 10" springform pan with cooking spray or line 9" square baking pan with foil, leaving 2" foil overhanging sides; coat with cooking spray. l In large bowl, stir cookie mix, 1/3 cup malted milk powder, oil, 1 Tbs. water and egg until dough forms. Press 1/2 of dough into bottom of pan. Bake 12-13 minutes or until set. Cool completely, about 30 minutes. l Meanwhile, press remaining dough into 10" round on large ungreased baking sheet. After removing cookie crust in springform or 9" pan from oven, bake dough on baking sheet 12-13 minutes or until set. Cool 5 minutes; remove from baking sheet to rack. Cool 15 minutes. l Spread fudge topping over crust in springform or 9" pan. In bowl, break large cookie until crumbly. Stir in malted milk balls. Sprinkle 1/2 of cookie mixture over fudge; press lightly. l In large bowl, combine both ice creams and remaining 1/3 cup malted milk powder until blended. Spread mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove side of springform pan or lift dessert, using foil, out of 9" pan. Let stand 5 minutes. Use hot wet knife to cut. Store covered in freezer. Servings: 16. Cals.: 390. Protein: 4 g. Fat: 17 g. (9 g. saturated). Chol.: 30 mg. Carbs.: 56 g. Sodium: 250 mg. Fiber: 1 g. Sugar: 39 g. Kitchen time: 45 minutes. Total time: 6 hours, 40 minutes.