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1
Bake pie crust as directed on package for baked shell. Cool 30 minutes or until completely cooled.
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2
Spread 2 cups ice cream in cooled baked shell. Drizzle half of the caramel topping over ice cream; sprinkle with 1/2 cup of chopped cookies. Repeat layers. Freeze at least 2 hours before serving. Store in freezer.
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