Chocolate Chip-Ice Cream Dessert

By pattie_d

Ingredients

• 1 pouch (1 lb 1.5 oz)   Betty Crocker® chocolate chip cookie mix
• 1/2 cup   butter or margarine, softened
• 1 egg
• 1 bottle (7.25 oz)   chocolate topping that forms hard shell
• 1 container (1.5 quart)   chocolate chip-cookie dough ice cream (6 cups)

Details

Servings 15
Preparation time 40mins
Cooking time 43mins

Preparation

Step 1

1. Heat oven to 375 degrees F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.

2. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.

3. Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

4. Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.

5. Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.

6. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

Nutrition Facts
Calories 410 (Calories from Fat 210); Total Fat 23g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 55mg; Sodium 220mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars 32g); Protein 4g. Daily Values: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 6%. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet