Layered Ice Cream Cookie Cake

A decadent layered 'cake' made with ice cream and cookies is a great way to celebrate.

  • prep time 30 min
  • total time 8 hr 30 min
  • ingredients 6
  • servings 20


roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
tablespoons unsweetened baking cocoa
quart vanilla ice cream, softened
quart chocolate-peanut butter ice cream, softened
container (8 oz) frozen whipped topping, thawed
cup chocolate-covered peanuts, coarsely chopped
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Press into ungreased 13x9-inch pan. Bake 10 to 12 minutes or just until set. Cool completely.
  • 2 Crumble baked cookie. Gently press half of the cookie crumbs into bottom of ungreased 8-inch springform pan. Spread softened vanilla ice cream over cookie mixture in pan. Evenly top with remaining crumbled cookies; press gently to make an even layer. Top with peanut butter ice cream. Cover pan with foil; freeze 8 hours.
  • 3 Remove side of pan. Place ice cream cake on serving plate. Frost top and side with whipped topping. Sprinkle with chocolate-covered peanuts. Store covered in freezer.
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