2 (3 oz.) pkg. Jell-O (use colors pertinent to holiday, i.e., red and green Christmas)
1 pkg. white cake mix
2 c. boiling water
1 container prepared whipped topping, thawed
1 (18 oz.) pkg. small chocolate chip cookies
1/4 c. margarine, melted
1 c. hot fudge topping
2 qt. vanilla ice cream
1 c. whipped cream
12 cherries

Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch spring-form pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream in the microwave or countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight.

To serve, garnish with remainder of fudge topping, whipped cream and cherries.