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Peanutty Ice Cream Cookie Cake
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Prep Time:
15 minutes
Total Time:
5 hours 40 minutes
Indulgent ice cream with rich chocolate and crunchy peanuts - a perfect combo!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
  • 1/3 cup hot fudge topping
  • 1/4 cup vegetable oil
  • 4 cups vanilla ice cream or frozen yogurt, softened
  • 1/4 cup caramel topping
  • 1 cup peanuts
Instructions:
  • Preheat the oven to 350°F. Grease a 10-inch springform pan with cooking spray or line a 9-inch square baking pan with foil, allowing a 2-inch overhang on the sides, and spray lightly with cooking spray.
  • Combine cookie mix, 2 tablespoons of hot fudge topping, oil, and egg in a large bowl until a soft dough forms. Press dough into bottom and 1 inch up the sides of the pan. Bake for 13 to 15 minutes or until the top of the crust loses its shine. Let cool completely, about 1 hour.
  • Cover the cookie crust with a generous layer of ice cream. Freeze for 2 hours. Take it out of the freezer and drizzle with caramel topping and the remaining hot fudge. Sprinkle with peanuts. Freeze for at least 2 hours until firm.
  • To serve, release the sides of the springform pan or gently remove the dessert using the foil from the 9-inch pan. Allow it to stand for 10 minutes. Use a heated wet knife to slice into wedges or squares. Store the dessert covered in the freezer.

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