COOKIE DOUGH ICE CREAM
Recipe by Pillsbury
Ingredients
* 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
Directions
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. Bake 15 to 18 minutes or until golden brown. Cool completely, about
30 minutes.
3. Meanwhile, remove ice cream from freezer; place in refrigerator to
soften.
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
http://www.tablespoon.com/recipes/cookie-dough-ice-cream-dessert-recipe/1/
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