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Big Cookie Bakery Ice Cream Cookie Dessert - KOAM TV 7

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!

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