Serves: 10 to 12 people

Ingredients:

• 1 recipe's worth of your favorite chocolate chip cookie dough
• 1 half-gallon of vanilla ice cream (or the flavor of your choice)
• 1 bag of mini chocolate chips or 1 container of rainbow sprinkles

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease the cakes pans well and spread 1 1/2 cups of cookie dough in a 1 inch layer around each pan. Bake for 12 to15 minutes or until golden brown.
3. Once the cookies cool, remove from pans. Then clean the pans and set them aside.
4. Place the carton of ice cream into the refrigerator to soften.
5. Line the clean pan in plastic wrap, leaving 2 or 3 inches hanging over the edge. (You'll use this to help pull the cake out later.)
6. Place one of the cookies topside down in the pan. Spread the ice cream evenly over the top. Place the second cookie topside up and press down firmly to make the sandwich. Cover with plastic wrap and return to the freezer.
7. One hour before serving, put the cake in the refrigerator.
8. Gently pull up on the plastic wrap to remove the sandwich from the tin. If the cake won't budge, wrap the pan's sides in hot towels.
9. Decorate the sides with mini chips or sprinkles and serve.