Chocoate/vanilla ice cream cake

1 pkg. (1 lb.) Chocolate Chip Cookies (42 cookies), divided
1/3 cup margarine or butter, melted
1 cup hot fudge ice cream topping, divided
3 cups vanilla ice cream, divided
3 cups chocolate ice cream, divided
1 cup thawed COOL WHIP Whipped Topping
7 maraschino cherries

Directions
CRUSH 30 of the cookies. Mix cookie crumbs and margarine; press 2/3 of the crumb mixture onto bottom of 9-inch springform pan or pie plate. Stand remaining 12 cookies around edge of pan. Microwave 3/4 cup of the sundae topping as directed on pkg.; drizzle onto bottom of crust. Freeze 15 min.
SOFTEN 1-1/2 cups of each flavor of ice cream; spread, 1 layer at a time, over fudge layer in crust. Sprinkle with remaining crumb mixture. Scoop remaining ice cream into balls; place over crumb layer.
FREEZE 4 hours or until firm. Microwave remaining 1/4 cup sundae topping as directed on pkg. Top dessert with whipped topping, the sundae topping and cherries just before serving. Store leftover dessert in freezer.