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Choco-Coco-Nut Mini Ice Cream Pies

Prep 20 min
Total 4 hr 30 min
Ingredients 4
Servings 12

Looking for a distinctive dessert? Then check out these coconut ice cream pies made using Pillsbury® cookies and topped with fudge and almonds. MORE+ LESS-

By Pillsbury Kitchens

June 14, 2011

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

1/3

cup hot fudge topping

1/3

cup roasted chopped almonds

cup coconut ice cream

Steps

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1

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.
2

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.
3

Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 220mg; 9%
Potassium: 70mg; 2%
Total Carbohydrate: 24g; 8%
Dietary Fiber 0g 0% Sugars 6g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 0%; 0%

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;