Instructions

For the crust

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
2. Grind the cookies into a fine crumb using a food processor or blender.
3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.

For the filling

1. Whip cream cheese in a mixing bowl for a few minutes until light and fluffy. Add sugar and continue to beat until sugar is dissolved into cream cheese.
2. Add milk and caramel sauce and mix into cream cheese until well blended.
3. Cut up a box of cookies into small pieces, about the size of a dime. If you don’t have a second box, reserve 6 full cookies for the top of the cake. Add cookies and shredded coconut to the cream cheese mix and fold into mixture.
4. Add Cool Whip and blend all ingredients until well mixed. Pour mixture into spring form pan. Spread evenly with a spatula.
5. Put ice cream cake in the freezer for several hours. I froze mine overnight.
6. When ready to serve, remove from freezer. Cover with additional coconut and cookie pieces. Drizzle with caramel and hot fudge sauce if desired.