KOAM TV 7 Joplin and PittsburgBig Cookie Bakery Ice Cream Cookie Dessert

Big Cookie Bakery Ice Cream Cookie Dessert

Ingredients

• 1 dozen Big Cookie Bakery Cowboy cookies crumbled
• 1 carton (3-4 pints) vanilla ice cream softened
• 1 lb jar chunky peanut butter warmed to pouring consistency
• 1 jar hot fudge ice cream topping warmed to pouring consistency
• *Optional - Mini chocolate chips or chopped peanuts

Directions

• Press half the crumbled cookies in the bottom of a 9x13 cake pan or plastic container.
• Drizzle half the warm peanut butter on the cookies.
• Drizzle half the hot fudge topping on the peanut butter.
• Spread the softened ice cream on top of the hot fudge topping.
• Sprinkle the remaining cookies on top of the ice cream.
• Drizzle the remaining peanut butter and hot fudge topping on the cookies.
• *Optional - Top with mini chocolate chips and/or chopped peanuts.
• Freeze for at least four hours or overnight.
• To serve, let stand at room temperature for 10-20 minutes.
• Tip:  You can line the pan with foil if you would like to remove the dessert from the pan before serving.

Note:  This dessert can be made with any of Big Cookie Bakery's cookies.  Different ice cream toppings, marshmallow cream  or soy butter may be used.  Nuts, dried fruits, coconut, mini M&M's, mini chocolate chips or other candies are optional.

Smile and have a cookie!