1 pouch (1 lb 1.5 oz)chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)
1. Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
2. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
3. Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4. Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
5. Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
6. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.
NOTE: To cut cake easily, line bottom and sides of pan with foil, leaving foil overhanging at opposite sides of pan. Spray bottom only of foil-lined pan with cooking spray. Use foil to lift cake out of pan. Pull foil from sides of cake before cutting into serving pieces.
from Betty Crocker.com