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Choco-Coco-Nut Mini Ice Cream Pies

(16)
  14 reviews
  • 20 min prep time
  • 4 hr 30 min total time
  • 4 ingredients
  • 12 servings
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Looking for a distinctive dessert? Then check out these coconut ice cream pies made using Pillsbury® cookies and topped with fudge and almonds.

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

Steps

  • 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
% Daily Value
Total Fat
12g
18%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
220mg
9%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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