Pumpkin Ice Cream Cookie Pizza
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Updated Sep 28, 2020
Looking for a wonderful dessert made using Pillsbury™ sugar cookies? Then check out this delicious pumpkin ice cream cookie pizza that’s sprinkled with gingersnaps and toffee bits.
Pumpkin Ice Cream Cookie Pizza
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- Prep Time 10 min
- Total 2 hr 0 min
- Ingredients 7
- Servings 12
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 2 tablespoons finely chopped crystallized ginger
- 1 teaspoon ground cinnamon
- 1 brick (1/2 gallon) pumpkin ice cream, softened
- 2 cups frozen (thawed) whipped topping
- 3/4 cup coarsely crushed gingersnap cookies (8 cookies)
- 1/3 cup toffee bits
Instructions
-
Step1Heat 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.)
-
Step2Bake 18 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
-
Step3Spread 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.
Nutrition
428
Calories
18g
Total Fat
3g
Protein
62g
Total Carbohydrate
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
4Tips from the
Pillsbury Kitchens
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