Neapolitan Chip Bombe   


Ingredients:
28 CHIPS AHOY! Real Chocolate Chip Cookies, divided
1 pt. (2 cups) each: vanilla, chocolate and strawberry ice cream, softened, divided
1-1/2 cups thawed COOL WHIP Whipped Topping

 

Directions:
LINE 2-1/2-qt. bowl with plastic wrap. Press one flavor of ice cream into bowl; set aside. Reserve 7 of the cookies for garnish; coarsely chop remaining 21 cookies. Sprinkle 1/3 of the chopped cookies over ice cream layer in bowl. Cover with alternating layers of the remaining two flavors of ice cream and the remaining chopped cookies; cover with foil.
FREEZE at least 4 hours or up to 24 hours. Remove foil; unmold dessert onto large serving plate. Spread evenly with the whipped topping.
CUT 6 of the whole cookies in half; arrange around base of dessert. Top with the remaining whole cookie. Let stand at room temperature 10 min. or until slightly softened. Store leftover dessert in freezer.
Serves: 12