| 1 | pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 1 | bottle (7.25 oz) chocolate topping that forms hard shell |
| 1 | container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups) |
| 1. | Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. |
| 2. | On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. |
| 3. | Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes. |
| 4. | Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set. |
| 5. | Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust. |
| 6. | Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer. |
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| "When my son requested an ice cream cake for his 5th birthday, this is what I came up with." |
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| To cut cake easily, line bottom and sides of pan with foil, leaving foil overhanging at opposite sides of pan. Spray bottom only of foil-lined pan with cooking spray. Use foil to lift cake out of pan. Pull foil from sides of cake before cutting into serving pieces. |
Nutrition Information:
410 ( 210); 23g ( 12g, 0g); 55mg; 220mg; 46g ( 2g, 32g); 4g 8%; 0%; 6%; 6% 1 ; 2 ; 0 ; 4 1/2 3