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.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    428
    ,
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    8g,
    8%
    ),
    Sodium
    263mg
    263%;
    Total Carbohydrate
    62g
    62%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 Starch; 3 Other Carbohydrate; 3 1/2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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