INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1
quart (4 cups) strawberry ice cream or favorite flavor, slightly softened
DIRECTIONS
1
Heat oven to 350°F. Line two 8-inch square pans with foil, so foil extends over sides of pans. Cut cookie dough into slices; place half of slices in bottom of each pan. Press dough evenly in pans.
2
Bake 10 to 12 minutes or until light golden brown. Cool in pans on wire racks 15 minutes. Remove cookie layers from pans by lifting foil. Cool completely, about 30 minutes.
3
Remove foil from one cookie layer; place top side down in one of the pans. Spoon ice cream evenly over cookie layer; smooth top with metal spatula.
4
Remove foil from second cookie layer; score top into 9 squares, without cutting all the way through. Place top side up over ice cream; firmly press onto ice cream. Cover pan tightly with foil; freeze until firm, about 3 hours.
5
Cut into 9 sandwich bars using scored lines as guide. Remove from pan; wrap individually in plastic wrap. Freeze until ready to serve.
High Altitude (3500-6500 ft)
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!