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Steps
1
Reserve 1/2 cup snack mix from bag. Lightly spray bottom of 9-inch springform pan with cooking spray. In resealable food-storage plastic bag, place remaining snack mix; seal bag, and crush mix. Place in medium bowl. Stir in melted butter, and press in bottom of pan. Refrigerate 10 minutes.
2
Gently spread ice cream over crust in pan. Cover with whipped topping. Sprinkle with reserved snack mix. Cover loosely with foil. Freeze 2 to 4 hours or until firm.
3
To serve, remove side of pan. Let stand 5 minutes. Cut with hot wet knife. Store leftovers loosely cover in freezer.
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To make ahead: Make the crust; top with ice cream, and freeze. Just before serving, release side of springform pan. Spread whipped topping on top of ice cream, and sprinkle with remaining snack mix.
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