( any flavor)
- Crush 25 cookies; pat down in 9x13-inch pan.
- Melt margarine and chocolate in sauce pan.
- Add beaten eggs a little at a time and powdered sugar.
- Stir until warm and fudgy (do not boil).
- Spread over cookie crust.
- Freeze 30 minutes.
- Cut ice cream into sections and place in pan.
- Softened ice cream works best.
- Use a rubber spatula to smooth out top.
- Sprinkle remaining cookie crumbs on top.
- Freeze at least 2 hours, until solid.
- Cut and serve.