Layered Ice Cream Cookie Cake

(2)
  2 reviews
  • 30|min prep time
  • 8|hr|30|min total time
  • 6 ingredients
  • 20 servings

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3
tablespoons unsweetened baking cocoa
1
quart vanilla ice cream, softened
1
quart chocolate-peanut butter ice cream, softened
1
container (8 oz) frozen whipped topping, thawed
1
cup chocolate-covered peanuts, coarsely chopped

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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