Ingredients
For The Crust:
- 2 cups circus animal cookie crumbs about 2 heaping cups of cookies
- 2 tablespoons butter melted
For The Layers:
- 1 1.75 quart container of low-fat vanilla ice cream about 6 cups total
- 8 ounces white chocolate
- 1 tablespoon heavy whipping cream
- 1 tablespoon canola oil or any very light-flavored oil
- 1 cup circus animal cookie crumbs
- 1 package light Cool Whip 8 ounces
- Additional Cool Whip for decorating, optional
- Sprinkles for decorating, optional
Instructions
For The Crust:
- Lightly spray a 9-inch springform pan with cooking spray and set aside.
- In a large food processor, crush the circus animal cookies until they make fine crumbs.
- In a large bowl, mix together the circus animal crumbs and the melted butter and mix until the crumbs are well coated.
- Press the crumbs into the bottom of the springform pan, making sure you pack them in nice and tight. Freeze for 24 hours.
Prepare The Layers:
- Thaw 3 1/2 cups of the ice cream until very soft, and spread over the frozen crust. Pop it back into the freezer until it's firm.
Circus Animal Layer:
- Process an additional 1 cup of circus animal cookies into crumbs using your food processor.
- In a large, microwave-safe bowl, melt the chocolate at 20-second intervals on a half power setting, stirring between each interval, until smooth.
- Quickly stir in the heavy whipping cream, oil, and cookie crumbs. The mixture will turn very thick, almost like a ganache.
- Pour over the frozen ice cream layer, spreading quickly to avoid melting the underlying ice cream. Place back in freezer until firm and set.
Final Layer:
- In a large bowl, thaw the rest of the ice cream until soft, then mix with the Cool Whip.
- Pour over the white chocolate layer, making sure the top is nice and smooth. Refrigerate until completely firm and set, at least 4 hours or overnight.
- Decorate with more Cool Whip and sprinkles, if desired.