Cookie Dough Ice Cream Dessert

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

Instructions

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.

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