Love ice cream shop cakes? Try this tasty homemade version made easily with a cookie mix.
- 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
- 1/2 cup butter, softened
- 1 egg
- 1 bottle (7.25 oz) chocolate topping that forms hard shell
- 1 container (1.5 quart) chocolate chip ice cream (6 cups)
Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
Meanwhile, using moistened fingers (dough will be sticky), press remaining dough in ungreased 13×9-inch pan. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
Spread 1/3 cup of the chocolate topping over cooled baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften.
Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours or overnight.
To serve, let stand at room temperature 10 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.
Recipe by: Betty Crocker