Cookie & Caramel Ice Cream Cake
Store-bought cookies form the crust for this tasty cake featuring layers of ice cream and caramel topping with more caramel drizzled on top.
Ingredients
1 package (6 ounces) Pepperidge Farm® Milano® Cookies3 cups vanilla ice creamor chocolate ice cream, softened0.333 cup caramel topping
Instructions
Line an 8-inch round cake pan with plastic wrap.Cut the cookies in half crosswise and arrange them side by side around the inside edge of the pan, cut-side down. Place the remaining cookies into the bottom of the pan.Spread half the ice cream in the pan. Drizzle with the caramel topping. Spread the remaining ice cream over the caramel topping. Cover and freeze for 6 hours or until the ice cream is firm.Uncover the pan and invert the cake onto a serving plate. Serve with additional caramel topping, if desired.
Cookie & Caramel Ice Cream Cake
Store-bought cookies form the crust for this tasty cake featuring layers of ice cream and caramel topping with more caramel drizzled on top.
Directions
Print
Line an 8-inch round cake pan with plastic wrap.Cut the cookies in half crosswise and arrange them side by side around the inside edge of the pan, cut-side down. Place the remaining cookies into the bottom of the pan.Spread half the ice cream in the pan. Drizzle with the caramel topping. Spread the remaining ice cream over the caramel topping. Cover and freeze for 6 hours or until the ice cream is firm.Uncover the pan and invert the cake onto a serving plate. Serve with additional caramel topping, if desired.
Ingredients
1 package (6 ounces) Pepperidge Farm® Milano® Cookies3 cups vanilla ice creamor chocolate ice cream, softened0.333 cup caramel topping
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