Grasshopper Cake

**Taken from Whitney's blog**

Hey Amy! Here's that cake recipe:

1 package mint sandwich cookies (Oreo or store brand)
Reserve 1/3 of the crumbs for sprinkling

1/4 cup butter, melted

1 container Mint Moose Tracks Ice Cream

1 large container of Cool Whip

1 Symphony bar with almonds and toffee pieces, chopped

1 jar of hot fudge sauce

Instructions:

Mix 2/3 of the crushed cookies with 1/4 c. melted butter. Press mixture into the bottom of a greased spring form pan or a 9X13 pan

Scoop out half of the container of ice cream and spread over crust using your scoop (your hands will melt the ice cream)

Layer the remaining 1/3 of the crumbs on top

Layer remaining ice cream on top of this, leveling out with your scoop

Layer the Cool Whip on top

At this point you may want to put the cake in the freezer for a while as it will be kind of melty at this point.

Now pour the chocolate syrup over the top. If you heat up the jar of chocolate sauce, it will cause the cake to melt a bit (it still tastes good though). A couple of other options are to use some Hershey Chocolate Syrup, or make a home made sauce that can cool and still be runny enough to pour over the top.

Now sprinkle the crushed Symphony Bar over the top and put the cake back in the freezer until ready to serve.