Preparation

• Line  9x5-inch loaf pan with foil. Spread strawberry ice cream evenly into prepared pan; top with layers of 1/4 cup of the fudge topping, the marshmallows and 3/4 cup of the chopped cookies. Freeze 30 min.
• Cover  cookie layer with vanilla ice cream. Freeze 6 hours or overnight.
• Unmold  dessert by inverting pan onto serving plate 10 min. before serving. Remove pan and foil. Spread whipped topping onto top and sides of dessert; sprinkle with remaining chopped cookies. Drizzle with remaining 1/4 cup fudge topping. Let stand until set. Cut into slices to serve. Store any leftover dessert in freezer.