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Layered Ice Cream Cookie Cake

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By Pillsbury Kitchens
Updated May 16, 2012
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A decadent layered 'cake' made with ice cream and cookies is a great way to celebrate.

Layered Ice Cream Cookie Cake

  • Prep Time 30 min
  • Total 8 hr 30 min
  • Ingredients 6
  • Servings 20
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

290 Calories
15g Total Fat
4g Protein
35g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
8g
39%
Trans Fat
1 1/2g
Cholesterol
25mg
8%
Sodium
120mg
5%
Potassium
170mg
5%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
5%
Sugars
24g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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