Cookie Dough Ice Cream Dessert

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

  • prep time 15 min
  • total time 2 hr 5 min
  • ingredients 4
  • servings 12

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
  • 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;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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