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In a bowl, combine the melted butter with the remaining two-thirds of the cookie crumbs.
Press this mixture firmly into the bottom of a long cake pan to form the crust.
Sprinkle the reserved cookie crumbs over the Cool Whip. Drizzle with the remaining chocolate syrup.
Freeze the cake for at least 12 hours, or preferably overnight, until it's firm enough to slice.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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