Ingredients
1/4 cup butter, melted1 pound chocolate cream-filled sandwich cookies, crushed, divided1/2 gallon vanilla ice cream, softened4 chocolate toffee candy bars (1.4 ounces each), crushed, divided1/2 gallon chocolate ice cream, softened
Preparation
Combine butter and half of the cookie crumbs; press into a greased 13-in. x 9-in. pan. Carefully spread vanilla ice cream over crust. Combine half of the crushed candy bars and remaining cookie crumbs; sprinkle over vanilla ice cream. Carefully spread the chocolate ice cream over top. Sprinkle with the remaining crushed candy bars. Cover and freeze until firm, 6 hours or overnight.
