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Choco-Coco-Nut Mini Ice Cream Pies
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Looking for a distinctive dessert? Then check out these coconut ice cream pies made using Pillsbury® cookies and topped with fudge and almonds.
Prep Time:
20 Min
Total Time:
4 Hr 30 Min
Makes:
12 servings
User Rating (
16
)
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INGREDIENTS:
1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/3
cup hot fudge topping
1/3
cup roasted chopped almonds
1
cup coconut ice cream
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DIRECTIONS:
Heat oven to 350°F. Grease or spray each of 12 regular-size muffin cups. Remove cookie dough from pouch; cut dough into 12 slices. Firmly press 1 slice in bottom and up side of each muffin cup. Bake 9 to 11 minutes or until golden brown. Cool completely, about 1 hour.
Spoon 1 teaspoon hot fudge into each cup; top with 1 teaspoon chopped almonds. Divide ice cream evenly among cups. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.
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High Altitude (3500-6500 ft):
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Nutritional Information:
Nutrition Information:
1 Serving (1 Serving)
Calories 220
(Calories from Fat 110),
Total Fat 12g
(Saturated Fat 4 1/2g,
Trans Fat 0g),
Cholesterol 10mg;
Sodium 220mg;
Total Carbohydrate 24g
(Dietary Fiber 0g,
Sugars 6g),
Protein 2g;
Percent Daily Value*:
Exchanges:
1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;
Carbohydrate Choices:
1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.
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