Steven's Whoppers Ice Cream Cake

preheat oven to 350. spray a 10 inch springform pan lightly with cooking spray.

in a large bowl, stir cookie mix, 1/3 c ovaltine, the oil, water, and egg until a soft dough forms. press half of dough into pan. bake 12-13 minutes, until set. DO NOT OVERBAKE, this is the crust and it will be too crunchy if overbaked!

on a large, ungreased cookie sheet, press remaining dough into a 10 inch circle. bake same as above, cool for 5 minutes. remove from cookie sheet and cool 15 minutes on cooling rack.

spread fudge over crust in pan. crumble the 10 inch cookie in a medium bowl and stir in Whoppers. sprinkle half over fudge layer and press lightly.

in a large bowl, combine ice creams and remaining 1/3 c Ovaltine; stir until blended. gently spread over crumbs in pan. cover with Cool Whip, and top with remaining crumb mixture. cover with foil and freeze for 5 hrs or until firm.

to serve, remove side of pan and let stand 5 minutes. cut with hot wet knife and enjoy!