Ice Cream Cake

Line a 2-quart bowl with plastic wrap. Cut each cake roll (see note below *) into eight slices; place the slices in the prepared bowl, completely covering the bottom and sides of the bowl. Cover and freeze the bowl for at least 20 minutes or until cake is firm.

Spread slightly softened vanilla ice cream over the frozen cake. Cover and freeze for at least 1 hour.

Heat hot fudge topping in the microwave according to package instructions in order to loosen it up. Then stir the hot fudge together with cookies that have been crushed. Spread this mixture over the vanilla ice cream layer. Freeze for at least 1 hour.

Then spread the slightly softened chocolate ice cream over the top.
Cover it with plastic wrap and freeze for up to 1 month.

Just before serving, remove the cake from the freezer and invert it onto a serving plate. Remove bowl and plastic wrap. Cut it into wedges. 12-14 servings.

* Note: Put Swiss Rolls in the freezer for a few minutes to firm them up a little and use a serrated knife for easier cutting.
I listed 2 pints for the ice cream in the ingredients but I think I used just over that of both flavors. It will all depend on the size bowl you use.