This is a decadent dessert, but it’s a fun replacement for store bought ice cream cakes. {Serves 12}

1 package chocolate cream-filled sandwich cookies (such as Newman O’s)
3 tablespoons non-dairy butter, melted
2 pints NadaMoo Vanilla…ahh!, slightly softened
2 pints NadaMoo Gotta Do Chocolate, slightly softened
1 container whipped topping (for vegan option, whip up some Soyatoo or MimicCreme)

Finely chop 15 cookies using a knife and cutting board, a food processor, or a plastic bag and rolling pin.
Mix cookies with melted non-dairy butter and press into the bottom of a springform pan. Freeze 15 minutes.
Chop remaining cookies. Set aside.
Remove crust from freezer and carefully spread slightly softened NadaMoo Vanilla…ahh! over the crust. Smooth out using a scraper or off-set spatula.
Sprinkle half of remaining crushed cookies over NadaMoo Vanilla…ahh! Carefully scoop NadaMoo Gotta Do Chocolate over the cookie pieces and spread it out evenly. Cover entire pan with aluminum foil and freeze 3 hours or overnight.
Once cake is completely frozen, run a knife around the edge of the springform pan and then release the collar from the pan. Using a spreader, frost top and sides of ice cream cake with whipped topping. Top with remaining cookie pieces and freeze one hour or overnight. Once whipped topping is frozen, lightly cover cake with plastic wrap.
To serve, cut into wedges. Depending on the temperature of your freezer, and if the cake is very hard, you may need to place it in the refrigerator 10 minutes before slicing.