Stir the cookie crumbs and butter in a small bowl. Press the crumb mixture into the bottom of a greased 8-inch cake pan.Spread the softened ice cream over the crumb crust. Cover and freeze for 1 hour. Serve with the hot fudge and whipped cream. Top each serving with 1 candy cane.
1 bag (7 ounces) Pepperidge Farm® Milano® Mint Cookies, crushed3 tablespoons butter, melted3 cups mint chocolate chip ice cream, softened0.75 cup hot fudge topping0.75 cup sweetened whipped cream6 small candy cane
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