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.