Chocolate Chip Cookie Ice Cream Pie


  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • 1/3 cup butter, softened
  • 2 tablespoons water
  • 1/2 cup hot fudge topping
  • 1 quart (4 cups) cookie dough ice cream, slightly softened


1 _ Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.

2 _ Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.

3 _ Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.