Pepperidge Farm Cookie & Caramel Ice Cream Cake

Directions

1. 1
   Line 8 inch round cake pan with plastic wrap
2. 2
   cut cookies in half crosswise and arrange them side-by-size around the inside edge of the pan. Place remaining coolies as a bottom to the cake.
3. 3
   Spread half of the ice cream in the pan. Drizzle with the carmel topping. spread remaining ice cream over caramel, Cover and freeze for 6 hours.
4. 4
   Uncover and flip onto serving plate.. Drizzle with additional caramel topping.