Cookie & Caramel Ice Cream Cake
- 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.
Recipe Made With
Pepperidge Farm® Monaco® Double Chocolate cookies
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