Looking for a wonderful dessert made using Pillsbury® sugar cookies? Then check out this delicious pumpkin ice cream cookie pizza that’s sprinkled with gingersnaps and toffee bits.
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
tablespoons finely chopped crystallized ginger
teaspoon ground cinnamon
brick (1/2 gallon) pumpkin ice cream, softened
cups Cool Whip™ frozen whipped topping, thawed
cup coarsely crushed gingersnap cookies (8 cookies)
cup toffee bits
Heat oven to 350°F. Spray cookie sheet or 12-inch pizza pan with cooking spray. In medium bowl, break up cookie dough; mix in ginger and cinnamon. Knead dough with hands until well mixed. With floured fingers, pat dough into 12-inch round on cookie sheet.
Bake 18 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
Spread ice cream over baked crust. Spread with whipped topping. Sprinkle with gingersnaps and toffee bits. Freeze until ice cream is firm, at least 1 hour. Cut into wedges.
If you use a pizza pan to make this dessert, be sure it is solid, not perforated.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 3 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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