Pumpkin Ice Cream Cookie Pizza

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  • 10|min prep time
  • 2|hr|0|min total time
  • 7 ingredients
  • 12 servings

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

Directions

  1. 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. 2 Bake 18 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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