Cookie Dough Ice Cream Dessert

  8 reviews
  • 15 min prep time
  • 2 hr 5 min total time
  • 4 ingredients
  • 12 servings


roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
container (1/2 gallon) cookie dough ice cream
cups Cookie Crisp® cereal
cup hot fudge topping


  1. 1 Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
  2. 2 Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
  3. 3 Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
  4. 4 Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.




Nutrition Information

Recipe Step Photos

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