Ice Cream Skullwiches

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1 1/2
quarts (6 cups) vanilla ice cream, slightly softened
cup chopped miniature chocolate-covered peanut butter cup candies (from 8-oz bag)
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies, well chilled
cup semisweet chocolate chips
1 1/3
cups powdered sugar
3 1/2
teaspoons water
tube (4.25 oz) black decorating icing


  1. 1 In large bowl, stir ice cream and chopped candies just until blended. Spread evenly in ungreased 13x9-inch pan. Cover; freeze at least 8 hours or until firm.
  2. 2 Heat oven to 350°F. Crumble cookie dough into medium bowl; knead in chocolate chips until blended. On well-floured surface, roll half of dough to 1/4-inch thickness. Cut with floured 3x2 1/2-inch skull and crossbones-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough.
  3. 3 Bake 8 to 10 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
  4. 4 In small bowl, mix powdered sugar and water until smooth. Spread or pipe glaze onto 8 of the cookies to look like skull and crossbones. With black icing, pipe eyes, nose and mouth. Cut out 8 ice cream shapes with skull-and-crossbones cutter. Place on bottoms of 8 plain cookies. Top with decorated cookies, flat side down; gently press together. Wrap in plastic wrap; store in freezer.




Nutrition Information

Recipe Step Photos

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