Layered Ice Cream Cookie Cake

A decadent layered 'cake' made with ice cream and cookies is a great way to celebrate. MORE+ LESS-

By Pillsbury Kitchens

May 16, 2012

Make with

Pillsbury Cookies

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

tablespoons unsweetened baking cocoa

quart vanilla ice cream, softened

quart chocolate-peanut butter ice cream, softened

container (8 oz) frozen whipped topping, thawed

cup chocolate-covered peanuts, coarsely chopped

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1

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Press into ungreased 13x9-inch pan. Bake 10 to 12 minutes or just until set. Cool completely.
2

Crumble baked cookie. Gently press half of the cookie crumbs into bottom of ungreased 8-inch springform pan. Spread softened vanilla ice cream over cookie mixture in pan. Evenly top with remaining crumbled cookies; press gently to make an even layer. Top with peanut butter ice cream. Cover pan with foil; freeze 8 hours.
3

Remove side of pan. Place ice cream cake on serving plate. Frost top and side with whipped topping. Sprinkle with chocolate-covered peanuts. Store covered in freezer.

For a birthday version of this cake, stir colored sprinkles into sugar cookie dough, and layer with your favorite ice cream.
This cake can be made up to 2 days ahead. Garnish with chocolate covered peanuts just before serving.