Mint-Chocolate Ice Cream Cake

1 package (16 ounces) Suzy Q’s
3 cups mint chocolate chip
ice cream, softened
12 cream-filled chocolate sandwich
cookies, crushed, divided
2 cups whipped topping
1/2 teaspoon mint extract, optional

Line an 8-by-4-by-2-inch loaf pan with plastic wrap. Place four Suzy-Q’s in pan, completely covering the bottom. Spread ice cream over Suzy-Q’s; sprinkle with half of the cookie crumbs. Press remaining Suzy O’s on top. Cover and freeze for at least 3 hours.

Just before serving, remove from the freezer and invert onto a serving plate. Carefully remove the pan and plastic wrap.

Combine whipped topping and extract if desired; frost top and sides of cake. Sprinkle with remaining cookie crumbs.

Yield: 10 servings