Ingredients

Instructions

1. 1
   Place 11 cookies in single layer on bottom of 9-inch springform pan, cutting cookies as
2. 2
   necessary to evenly cover bottom of pan.
3. 3
   Cut 11 cookies in half. Reserve 10 cookie halves for later use. Stand remaining cookie
4. 4
   halves, top sides out, around edge of pan.
5. 5
   Spread ice cream over cookies in pan; smooth top. Arrange reserved cookie halves, cut
6. 6
   sides in, around edge of pan. Spread 1 cup whipped topping over ice cream in center;
7. 7
   cover with colored sugar.
8. 8
   Freeze 4 hours or until firm.
9. 9
   Remove rim of springform pan. Spoon fudge topping into pastry bag fitted with round
10. 10
    tip; use to pipe lines onto orange circle to resemble basketball as shown in photo.
11. 11
    Spoon remaining whipped topping into second pastry bag fitted with star tip; use to pipe
12. 12
    whipped topping into small rosettes between cookie pieces on top of dessert.