Cookie Dough Ice Cream Dessert

1 roll (18 oz) refrigerated chocolate chip cookies
1 container (1/2 gallon) cookie dough ice cream
2 cups Cookie Crisp cereal
2/3 cup hot fudge topping

Heat oven to 350 degrees. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. Break up cookie dough into foil-lined pan. With floured fingers, press dough evenly in bottom of pan to form crust.

Bake 15 to 18 minutes or until golden brown. Meanwhile, remove ice cream from freezer; place in refrigerator to soften. Remove crust from oven. Cool completely, about 30 minutes.

Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares. Makes 12 servings