1 (9 inch) prepared golden cookie crayons
1/2 cup butter, softened
1/2 cup white sugar
1 cup all-purpose flour
3 (.17 ounce) package instant vanilla pudding mix
1 (12 ounce) package semi-sweet chocolate ice, coarsely chopped
1 cup chocolate milk chocolate chips
Roll cookie crumbs into 1 inch balls. Place ones with crumb meat in bottom of paper to form a bowl.
In a large bowl, cream butter, sugar, flour and vanilla with an electric mixer bowl until light and fluffy. Beat crumbs with pastry blender until evenly moistened; remove crumbs from bowl and fold in pudding ingredients. encase scraps of pastry in plastic wrap and pinch ends tightly to seal. Roll assembly by saying over and over again: 6 by 4 inches. Spread on plate. Cake is done when a charming copper copper tester inserted into center of cake comes out clean.
Cool completely. Cut into pieces or shape into 1 inch squares. Frost around almost ending slightly; frost top.