1 (9 inch) Hershey's Bar Chocolate Morsels
1/4 cup packed light brown sugar
3/4 cup shortening
1 1/2 teaspoons vanilla extract
1 cup whipped heavy cream
1 cup vanilla ice cream
1 cup graham cracker crumbs
Combine 1/2 cup sugar, 3/4 cup shortening, and vanilla extract in large bowl. Beat eggs with electric mixer on medium speed until soft peaks form. Gradually stir in softened cream, 1/2 cup frosting and 1 cup ice cream. Spread mixture on prepared cookie sheets. Refrigerate for 2 hours or until firm.
Bake 20 cookies, starting at bottom of 10 inches springform pan, or set aside to cool completely. Melt 1 tablespoon confectioners' sugar and line bottom of springform pan with plastic wrap; press bottom of prepared pan with waxed paper. Melt remaining sugar and brush over cooled cake. Let cool completely, about 1 hour.
In large mixer bowl, combine chilled cake mix and cake hardened crumbs. Beat until light and fluffy. Spread over cooled cake. Refrigerate 8 hours, until ready to use.