Peanutty Ice Cream Cookie Cake

 

1

pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/3

cup hot fudge topping

1/4

cup vegetable oil

1

egg

4

cups vanilla ice cream or frozen yogurt, softened

1/4

cup caramel topping

1

cup peanuts

• 1 Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
• 2 In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
• 3 Spread ice cream over cookie crust. Freeze 2 hours. Remove from freezer. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
• 4 To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.