Cookie Dough Ice Cream Dessert

Layer ice cream on a delicious chocolate-chip crust -- so easy, so tasty!

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Servings 12

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( 90 ) Ratings

90 Ratings

5 Stars 11%

4 Stars

3 Stars

2 Stars 13%

1 Stars

Member Reviews ( 8 )

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ingredients 4
Prep Time 15 min
Total Time 2 hr 5 min

Ingredients

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

1: container (1/2 gallon) cookie dough ice cream

2: cups Cookie Crisp® cereal

2/3: cup hot fudge topping

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Directions

1 Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2 Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
3 Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
4 Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 9g, 9% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 280mg; 280%;
Total Carbohydrate: 59g; 59%
(Dietary Fiber 1g 1% Sugars 40g 40% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;