Cookie Dough Ice Cream Dessert

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INGREDIENTS:

1

roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1

container (1/2 gallon) cookie dough ice cream

2

cups Cookie Crisp® cereal

2/3

cup hot fudge topping

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DIRECTIONS:

• Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
• Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
• Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.

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High Altitude (3500-6500 ft):

Bake crust 17 to 20 minutes.

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Nutritional Information:

1 Serving (1 Serving)

• Calories 420
• (Calories from Fat 160),

• Total Fat 18g
• (Saturated Fat 9g,
• Trans Fat 1 1/2g),
• Cholesterol 45mg;
• Sodium 280mg;
• Total Carbohydrate 59g
• (Dietary Fiber 1g,
• Sugars 40g),
• Protein 5g;

Percent Daily Value*:

• Vitamin A 10.00%;
• Vitamin C 0.00%;
• Calcium 15.00%;
• Iron 8.00%;

Exchanges:

• 1 1/2 Starch;
• 0 Fruit;
• 2 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 3 1/2 Fat;

Carbohydrate Choices:

• 4;

*Percent Daily Values are based on a 2,000 calorie diet.