Love ice cream shop cakes? Try this tasty homemade version made easily with a cookie mix. Prep Time: 40 min
Total Time: 3 hours 25 min
Makes: 15 servings
| 1 | pouch (1 lb 1.5 oz) 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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