Preparation:
Combine 2 cups cookie crumbs with butter and sugar. Press into the bottom of a 13-in. x 9-in. x 2-in. baking pan. Freeze for 15 minutes. Spread ice cream over crumbs; freeze until firm, about 3 hours. Meanwhile, combine first four sauce ingredients in a saucepan; bring to a boil. Boil for 8 minutes. Remove from the heat and stir in vanilla; allow to cool to room temperature. Spoon~ sauce over ice cream; sprinkle with remaining cookie crumbs. Freeze at least 3 hours before serving. Can be stored in the freezer for up to a week. |
