Peanutty Ice Cream Cookie Cake

Name: Peanutty Ice Cream Cookie Cake
Prep time: 5 h 40 min
Cook time: 5 h 40 min
Total time: 5 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters caramel topping; 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix; 1 egg; 79 milliliters hot fudge topping; 237 milliliters peanuts; 946 milliliters vanilla ice cream or frozen yogurt, softened; 59 milliliters vegetable oil

Peanutty Ice Cream Cookie Cake requires about 5 hours and 40 minutes from start to finish. This recipe serves 16. One portion of this dish contains around 5g of protein, 16g of fat, and a total of 315 calories. It is perfect for Summer. Head to the store and pick up fudge topping, vegetable oil, peanuts, and a few other things to make it today.

Instructions

Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Springform Pan

Baking Pan

Aluminum Foil

Oven

In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan.

Ingredients you will need

Hot Fudge Sauce

Cookie Mix

Dough

Egg

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.

Ingredients you will need

Crust

Equipment you will use

Oven

Spread ice cream over cookie crust. Freeze 2 hours.

Ingredients you will need

Cookie Pie Crust

Ice Cream

Spread

Remove from freezer.

Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.

Ingredients you will need

Caramel Sauce

Hot Fudge Sauce

Peanuts

To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan.

Equipment you will use

Springform Pan

Aluminum Foil

Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

Equipment you will use

Knife

Equipment

Ingredients

Servings:

59milliliters

caramel topping 1pouch

(1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix 1

egg 79milliliters

hot fudge topping 237milliliters

peanuts 946milliliters

vanilla ice cream or frozen yogurt, softened 59milliliters

vegetable oil

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.