Pumpkin Ice Cream Cookie Pizza

Looking for a wonderful dessert made using Pillsbury® sugar cookies? Then check out this delicious pumpkin ice cream cookie pizza that’s sprinkled with gingersnaps and toffee bits.

–

Save & Share

Servings 12

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

508207a7-79a3-42d6-85a8-2757f6d9bace

ingredients 7
Prep Time 10 min
Total Time 2 hr 0 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2: tablespoons finely chopped crystallized ginger

1: teaspoon ground cinnamon

1: brick (1/2 gallon) pumpkin ice cream, softened

2: cups frozen (thawed) whipped topping

3/4: cup coarsely crushed gingersnap cookies (8 cookies)

1/3: cup toffee bits

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Spray cookie sheet or 12-inch pizza pan with cooking spray. In medium bowl, break up cookie dough; mix in ginger and cinnamon. Knead dough with hands until well mixed. With floured fingers, pat dough into 12-inch round on cookie sheet.
2 Bake 18 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
3 Spread ice cream over baked crust. Spread with whipped topping. Sprinkle with gingersnaps and toffee bits. Freeze until ice cream is firm, at least 1 hour. Cut into wedges.