- I saw this recipe on the Pillsbury website and can't wait to try it! I don't know about how life is where you are, but here in the Deep South it has been hot and muggy for what seems like forever. I know. It's July and it's supposed to be that way. But a cold snack or dessert just seems perfect, especially when it's as easy as this appears to be.
- Cookie Dough Ice Cream Dessert
1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies
1 container (1/2 gallon) cookie dough ice cream
2 cups Cookie Crisp cereal
2/3 cup hot fudge topping
- 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.
- Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
- Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
- 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.
