Layer ice cream on a delicious chocolate-chip crust -- so easy, so tasty!
Cookie Dough Ice Cream Dessert
- Prep Time 15 min
- Total 2 hr 5 min
- Ingredients 4
- Servings 12
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
- 1 container (1/2 gallon) cookie dough ice cream
- 2 cups Cookie Crisp® cereal
- 2/3 cup hot fudge topping
Instructions
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Step1Heat 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. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
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Step2Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
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Step3Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
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Step4Spread 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.
Nutrition
420
Calories
18g
Total Fat
5g
Protein
59g
Total Carbohydrate
40g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 1 1/2g
- Cholesterol
- 45mg
- 15%
- Sodium
- 280mg
- 12%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 40g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 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 1/2 Fat;Carbohydrate Choice
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