Preparation Steps
1
- Crumble cookies and save 1/3 for topping.
2
Mix butter and 2/3 cookie crumbs.
3
Press into bottom of long cake pan.
4
Layer 1/2 gallon of ice cream and 1/2 can of syrup.
5
Layer Cool Whip.
6
Add remaining cookie crumbs and chocolate syrup.
7
Freeze overnight or at least 12 hours.