Allow the cookie dough to come to room temperature. Lightly spray a 9x13x2 inch baking pan with nonstick cooking spray. Spread the cookie dough into the bottom of the pan. Don't worry if there are a few gaps in the dough or if it doesn't come to the edge of the pan- it will fill in as it bakes. Place in oven and bake according to manufacturer's directions. Bake for at least 11 minutes, keeping your eye on it and removing when cookie is lightly browned. Cool completely.

Let the ice cream soften slightly, then spread over the cookie crust. Freeze until set.

Read the directions on softening the Magic Shell topping, and drizzle the chocolate over the top of the ice cream- using as much as desired. Just remember that it may be a bit difficult to cut if the chocolate is too applied too heavy. Place back in freezer until ready to eat.

Remove from freezer about 5 minutes before serving. Cut into squares, and top with a dollop of whipped topping. Serve immediately. Keep any leftovers refrigerated.