CREATE-A-SUNDAE

"Ice cream and cookies are layered in a fluted tube pan and topped with your favorite sundae topping - great for a group."

1 (8 1/2 oz. pkg.) (about 36) chocolate wafer cookies, crushed (2 cups)
1/2 cup margarine or butter, melted
1 quart (4 cups) strawberry or cherry nut ice cream
1 quart (4 cups) chocolate ice cream
1 quart (4 cups) green peppermint ice cream
FOR SERVING:
Sliced bananas
Sliced strawberries
Assorted ice cream toppings, such as chocolate, butterscotch, and strawberry
Whipped cream or topping
Toasted coconut, if desired
Chopped nuts
Maraschino cherries

Combine crushed cookies and melted margarine.

Soften strawberry ice cream; spoon evenly into 12-cup fluted tube pan. Sprinkle with half of crumb mixture; freeze until firm.

Soften chocolate ice cream; spoon evenly over crumb layer. Sprinkle with remaining crumbs; freeze until firm.

Soften peppermint ice cream: spoon evenly over crumb layer. Freeze until firm.

TO SERVE:
Let stand at room temperature about 10 minutes; unrnold onto serving plate. Slice; serve with fruit, toppings and garnishes.

Makes 12 to 14 servings
From: Recipelink.com
Source: Recipe booklet: Fresh and Frosty, Pillsbury Classics Cookbook No. 54, 1985