CHIPS AHOY! Basketball Ice Cream Cake

Prep time30 min

Total time4hr 30min

ServingsMakes 12 servings.

Place 11 cookies in single layer on bottom of 9-inch springform pan, cutting cookies as necessary to evenly cover bottom of pan.
Cut 11 cookies in half. Reserve 10 cookie halves for later use. Stand remaining cookie halves, top sides out, around edge of pan.
Spread ice cream over cookies in pan; smooth top. Arrange reserved cookie halves, cut sides in, around edge of pan. Spread 1 cup whipped topping over ice cream in center; cover with colored sugar.
Freeze 4 hours or until firm.
Remove rim of springform pan. Spoon fudge topping into pastry bag fitted with round tip; use to pipe lines onto orange circle to resemble basketball as shown in photo.
Spoon remaining whipped topping into second pastry bag fitted with star tip; use to pipe whipped topping into small rosettes between cookie pieces on top of dessert.

How to Easily Create the Basketball Lines
Draw a 6-1/2-inch circle on a sheet of parchment paper; cut out circle. Draw lines for basketball on parchment circle; place over orange sugar circle. Use the back edge of a butter knife to trace over the lines to make a slight indentation in the circle. Remove parchment, then pipe the fudge topping over the indented lines.
Substitute
Prepare using reduced fat ice cream or frozen yogurt.
Special Extra
Warm additional fudge topping, then drizzle over individual servings of cheesecake just before serving.

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Nutrition Information Nutrition Per Serving
Calories	270
	% Daily Value*
Total fat 14g
Saturated fat 7g
Trans fat 0g
Cholesterol 30mg
Sodium 125mg
Carbohydrate 34g
Dietary fiber <1g
Total sugars 25g
Added sugars 20g
Protein 3g
Vitamin A	8 %DV
Vitamin C	0 %DV
Vitamin D	0 %DV
Calcium	6 %DV
Iron	4 %DV
Potassium	4 %DV

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