Source:
Campbell's Recipes
Tagged With:
8 servings
|
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. |
Rating:
Rate This Recipe |
Serves:
8 servings
Prep Time:
20 minutes
Cook Time:
|
|
|
|
|
| |
|
1 package (6 ounces) Pepperidge Farm® Milano® Cookies
|
|
3 cups vanilla or chocolate ICE CREAM, softened
|
|
1/3 cup caramel topping
|
|
Additional caramel topping
|
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.
Easy Substitution: Chocolate lovers can substitute chocolate topping for the caramel topping.
Notes:
Nutritional Values per Serving using Pepperidge Farm Milano Cookies: Calories 256, Total Fat 12g, Saturated Fat 7g, Cholesterol 30mg, Sodium 117mg, Total Carbohydrate 35g, Dietary Fiber 0g, Protein 3g, Vitamin A 4%DV, Vitamin C 0%DV, Calcium 8%DV, Iron 0%DV
Tips:
|
|
|