You will need:

• 6 Tbs. Butter at Room Temperature
• 2 Large Eggs
• 1 Pint of Vanilla (or Your Favorite) Ice Cream

Preheat oven to 325°F.  In a bowl, beat together butter and egg.  With mixer on low, add Cookie Mix and beat unitl blended.  Line a 9" x 13" baking pan with foil, with 2" overhanging each of the 9" sides of the pan; then lightly butter the foil in the bottom and up the sides of the pan.  Pressthe dough into the pan.  Bake for 20 minutes.  Remove from oven and cool on rack for 15 minutes.  Remove cookie from the pan using the foil.  Cut the cookie in half and remove the foil from the cookie.  If you would like to roll the outside edges of the ice cream sandwiches in crumbs (and chocolate chips), cut the crispy edges of the cooked cookie on all sides, and crumble.  Gently put the two halves back into the baking pan.  Place in freezer for 20-30 minutes.  Remove ice cream from freezer and let sit at room temperature for 10-15 minutes, until slightly softened.  Take the cookies out of the freezer and carefully remove one of the halves from the pan.  Spread the ice cream on top of the cookie in the pan, and then place the reserved cookie on top.  Place back in the freezer for 1 hour.  Place chocolate chips (and cookie crumbs) in individual saucers.  Cut Ice Cream Sandwiches into squares and roll in chocolate chips and crumbs, then wrap in wax paper for old-fashioned fun or arrange tastefully on a plate.