Store-bought cookies form the crust for this tasty cake featuring layers of ice cream and caramel topping with more caramel drizzled on top.
What You’ll Need
1 package (6 ounces) Pepperidge Farm® Milano® Cookies
3 cups vanilla ice cream or chocolate ice cream, softened
1/3 cup caramel topping
How to Make It
1 Line an 8-inch round cake pan with plastic wrap.
2 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.
3 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.
4 Uncover the pan and invert the cake onto a serving plate. Serve with additional caramel topping, if desired.
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SOURCE: Campbell’s Kitchen