Peanutty Ice Cream Cookie Cake

Prize-Winning Recipe Fall 2010! Ice cream, chocolate and peanuts? What's not to love about having a make ahead dessert in your freezer for when the sweet tooth comes calling.

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( 6 Ratings)

6 Ratings

5 Stars 83%

4 Stars

3 Stars 17%

2 Stars

1 Stars

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Prep Time 15 min
Total Time 5 hr 40 min
Servings 16

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

If caramel and hot fudge toppings are too thick to drizzle, place in separate small microwavable bowls. Microwave each on High for 20 to 30 seconds until of drizzling consistency.

Got questions? Our experts have the answers. Ask Betty now.