16 Oreos, crushed
4 tbsp butter, melted
1 cup chocolate fudge topping
1.5 quart vanilla ice cream, slightly softened
2 cup malted milk balls, coarsely chopped
1 cup heavy cream
¼ cup chocolate fudge topping, melted
additional malt balls for decoration
Preheat the oven to 350°
Mix the crushed cookies with the butter until the crumbs are moistened.
Press the cookie crumbs into the spring form pan and bake for 8 to 10 minutes or until fragrant.
Cool before next step.
Spread 1 cup of the fudge topping over the cake and freeze for 1 hour or until the topping is firm.
In a large bowl mix the softened ice cream and the chopped malt balls( I use a Ziploc bag and a rolling pin to break the candies). Spread over the cake and freeze for 4 hours or until the ice cream is firm.
In a chilled medium bowl, beat the cream with an electric mixer until stiff peaks form.
Loosen the cake from the side of the pan with a sharp knife and remove the side of the pan.
Top with the whipped cream and drizzle with the melted hot fudge topping. Garnish with additional malt balls.