3/4
cup coarsely crushed gingersnap cookies (8 cookies)
1/3
cup toffee bits
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Steps
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. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
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.
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If you use a pizza pan to make this dessert, be sure it is solid, not perforated.
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Nutrition Facts
Serving Size:1 Serving
Calories
428
Total Fat
18g
0%
Saturated Fat
8g
0%
Sodium
263mg
0%
Total Carbohydrate
62g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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