Peanut-butter-swirl Ice-cream Cake

Remove ice cream from freezer 30 minutes before using. Place chocolate
sandwich cookies in food processor. Whirl until crumbed. Add butter. Whirl
until combined.

Stand wafer cookies around inside edge of 9-inch springform pan. Reserve
3/4 cup of chocolate crumb mixture. Spoon remaiing crumb mixture into pan;
press evenly over bottom.

Stir peanut butter, honey and oil in small dish until blended. Place
softened ice cream in large bowl. Drizzle about half of peanut butter
mixture onto ice cream; fold together to swirl.

Spoon half of the ice cream mixture into the prepared pan; spread level.
Sprinkle evenly with remaining chocolate cookie crumb mixture, pressing
mixture down with back of spoon.

Spoon on remaining ice cream; spread level. Place the cake on a baking
sheet and place in freezer. Freeze until cake is solid, at least 6 hours or
overnight.

To serve, stir fudge sauce in glass measure to loosen, but do not warm.
Spoon remaining peanut butter in blobs over top of cake along with blobs of
fudge topping. Swirl together with the tip of a knife. Let stand for 10
minutes.

Slice cake into wedges.