1) Heat oven to 350 degrees. Mix cookie mix as directed on box. Form 5 cookies on a cookie sheet and bake for 8 minutes or until golden brown but still nice and soft. Set aside to cool on a cooling rack.

2) Press remaining dough in the bottom of a well greased spring form pan (round with removable side ring for cheesecakes) and bake for 15 to 18 minutes or until golden brown but still nice and soft. Set aside to cool on rack with the 5 cookies.

3) Once the crust has completely cooled spread 1 bottle of the chocolate topping over the crust and pop in the freezer for 10 to 15 minutes to harden.

4) Once fudge is set, spread the ice cream evenly over the fudge layer. Crumble the 5 cookies over the top and drizzle with some more fudge. Place in freezer to set and keep frozen until ready to serve. Let sit at room temperature for 10 minutes before cutting to make it a bit easier.