Remove ice cream from freezer 30 minutes before victimization. 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 assortment. Spoon remaiing crumb mixture into pan;
press evenly over ass.

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

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

Spoon on remaining ice skim; spread storey. Place the cake on a baking
sheet and place in freezer. Freeze until cake is firm, leastwise 6 hours or
overnight.

To service, stir fudge sauce in glass measure to undo, but do not tender.
Spoon remaining peanut butter in blobs over top of cake along with blobs of
fudge topping. Swirl together with the tip of a tongue. Let mean 10
minutes.

Slice patty into wedges.