Chocolate Chip Cookie Ice Cream Cake

1 (18 ounce) package small chocolate chip cookies (I used Oreos)

1/4 cup margarine, melted

1 cup hot fudge topping

2 quarts ice cream (flavors of your choice

1 cup whipped cream

12 cherries

Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

(Source: All Recipes: http://allrecipes.com/recipe/chocolate-chip-cookie-ice-cream-cake/detail.aspx?event8=1&prop24=SR_Title&e11=ice%20cream%20cake&e8=Quick%20Search&event10=1&e7=Home%20Page)

Bananas Foster Milkshake

1 overly ripe banana, peeled and cut into chunks
1/4 cup good quality caramel sauceplus more for garnish
Pinch ground cinnamon
1/3 cup whole milk
10 ounces vanilla ice cream
Whipped cream, for garnish
Banana slices, for garnish

In a blender, combine the banana, caramel sauce, cinnamon, rum, if using, and milk and blend until smooth. Add the ice cream and blend until incorporated. Pour into a tall glass, and garnish with a dollop of whipped cream, a few slices of banana and a drizzle of caramel sauce. Serve immediately.

(Source: www.foodnetwork.com)