Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes.
Meanwhile, soften 1 quart ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes.
Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours or overnight. To serve, garnish cake with whipped topping, remaining fudge topping, and fruit.
Originally Submitted
2/9/2011
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