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Pumpkin Ice Cream Cookie Pizza

 1 Ratings
0 Comments
  • Prep Time 10 min
  • Total Time 2 hr 0 min
  • Servings 12

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.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2
tablespoons finely chopped crystallized ginger
1
teaspoon ground cinnamon
1
brick (1/2 gallon) pumpkin ice cream, softened
2
cups frozen (thawed) whipped topping
3/4
cup coarsely crushed gingersnap cookies (8 cookies)
1/3
cup toffee bits

Directions

  • 1 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.
  • 2 Bake 18 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
  • 3 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.

Expert Tips

If you use a pizza pan to make this dessert, be sure it is solid, not perforated.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
428
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
8g,
8%
),
Sodium
263mg
263%;
Total Carbohydrate
62g
62%
(Dietary Fiber
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 3 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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