Chocolate-Cherry Ice Cream Cake

O say can you see this amazing dessert at your next gathering? I make it ahead of time and keep it in the freezer, wrapped in foil, for a week or so before serving.—Scarlett Elrod, Newnan, Georgia

Ingredients

• 15 Oreo cookies, finely crushed (about 1-1/2 cups)
• 2 tablespoons butter, melted
• 4 cups cherry ice cream, softened if necessary
• 8 Oreo cookies, coarsely chopped (about 3/4 cup)
• 1 cup miniature semisweet chocolate chips, divided
• 4 cups fudge ripple ice cream, softened if necessary
• Sweetened whipped cream, optional
• 12 fresh sweet cherries

Directions

1. Preheat oven to 350°. In a small bowl, mix cookie crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Bake 8-10 minutes or until firm. Cool on a wire rack.
2. Spread cherry ice cream into crust; freeze, covered, until firm. Layer with chopped cookies and 1/2 cup chocolate chips. Spread fudge ripple ice cream over chocolate chips. Sprinkle with remaining chocolate chips. Freeze, covered, 8 hours or until firm.

Remove cake from freezer 10 minutes before serving; carefully loosen sides from pan with a knife. Remove rim from pan. If desired, serve with whipped cream. Top with cherries.