INGREDIENTS
- 1 pkg. (16.5 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough, broken into pieces, divided
- 4 cups Vanilla DREYER’S or EDY’S SLOW CHURNED Light Ice Cream, slightly softened
INSTRUCTIONS
PREHEAT oven to 350° F. Grease 9-inch springform pan.
PLACE 20 pieces (5/6 of bar) of dough in pan. (Refrigerate remaining 4 pieces to bake later.) Allow to soften 5 to 10 minutes. Using fingertips, pat dough gently onto bottom and 1 inch up side of prepared pan.
BAKE for 14 to 16 minutes or until light golden brown and center is still slightly soft. Cool completely in pan on wire rack. Bake remaining dough into cookies according to package directions.
SPREAD softened ice cream over cookie crust in pan; cover with plastic wrap and freeze for 1 to 2 hours or until firm. Remove side of pan. Cut dessert into wedges; top with crumbled cookies.
PLACE 20 pieces (5/6 of bar) of dough in pan. (Refrigerate remaining 4 pieces to bake later.) Allow to soften 5 to 10 minutes. Using fingertips, pat dough gently onto bottom and 1 inch up side of prepared pan.
BAKE for 14 to 16 minutes or until light golden brown and center is still slightly soft. Cool completely in pan on wire rack. Bake remaining dough into cookies according to package directions.
SPREAD softened ice cream over cookie crust in pan; cover with plastic wrap and freeze for 1 to 2 hours or until firm. Remove side of pan. Cut dessert into wedges; top with crumbled cookies.
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