Using a blender, blend cookies with butter until there are no chunks of cookies. Press cookie mixture into 8 by 8-inch baking pan. Place in the freezer for 10 minutes.
Spread chocolate ice cream over the cookie layer, place it in the freezer for 15 minutes.
Spread vanilla ice cream and freeze it for another 15 minutes. Repeat step 4 with cherry ice cream.
Keep it in the freezer for 3 hours, or until firm. Add ice cream sticks then cut into square cake pops. Enjoy!
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