Choco-Coco-Nut Mini Ice Cream Pies

Looking for a distinctive dessert? Then check out these coconut ice cream pies made using Pillsbury® cookies and topped with fudge and almonds.

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Servings 12

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( 16 ) Ratings

16 Ratings

5 Stars 23%

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ingredients 4
Prep Time 20 min
Total Time 4 hr 30 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/3: cup hot fudge topping

1/3: cup roasted chopped almonds

1: cup coconut ice cream

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Directions

1 Heat oven to 350°F. Grease or spray each of 12 regular-size muffin cups. Remove cookie dough from pouch; cut dough into 12 slices. Firmly press 1 slice in bottom and up side of each muffin cup. Bake 9 to 11 minutes or until golden brown. Cool completely, about 1 hour.
2 Spoon 1 teaspoon hot fudge into each cup; top with 1 teaspoon chopped almonds. Divide ice cream evenly among cups. Freeze uncovered until firm, about 3 hours.
3 Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 220mg; 220%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 0g 0% Sugars 6g 6% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;