Tuesday, June 22, 2010

Whip it up Wednesday

We are on a severe Ice Cream trip in this house. I don't think it has anything to do with the 100+ degree weather, but here's another delious treat to try from the Pilsbury website.

Cookie-Peanut-Ice Cream Pizza

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 jar (16 oz) hot fudge topping
1/2 gallon (8 cups) vanilla ice cream
1 cup salted Spanish peanuts


1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough onto pan. Press dough in bottom and up side of pan to form crust. Bake 10 to 14 minutes or until light golden brown. Cool completely, about 30 minutes.

2.Stir hot fudge topping to soften. Spoon and spread about half of topping over cookie crust. Cover with scoops of ice cream, leaving 1/2 inch around edge.

3. Drizzle remaining topping over ice cream, heating topping if necessary. Sprinkle with peanuts. Freeze 30 minutes. Cut into wedges to serve.


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