Cookie Butter Wontons and Ice Cream

Ingredients

• Speculoos cookie butter
• Wonton wrappers
• Ice cream of your choice

Instructions

1. Heat oven to 350°F
2. Lay won ton wrapper flat
3. Spoon large helpings of speculoos cookie butter in the center and wrap/close the wrapper.
4. Place filled won tons on a baking sheet and bake until crisp, approx 6-8 minutes
5. Remove after crisped and let cool for 2-5 minutes.
6. Serve with ice cream, caramel sauce and powdered sugar.

Ice Cream Cookie-Wiches

INGREDIENTS

• 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
• 2 cups frozen whipped topping, thawed
• 2/3 cup miniature marshmallows
• 1/2 cup peanut butter chips

DIRECTIONS

1. Heat oven to 350°F.
2. On ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart. Bake 10 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
3. In medium bowl, mix whipped topping, marshmallows and chips. Spread mixture about 1/2 inch thick on bottom side of 1 cookie. Place another cookie bottom side down on filling, pressing down lightly. Repeat with remaining cookies and filling. Place on large cookie sheet. Freeze until firm, about 4 hours. Wrap individually in foil or plastic wrap. Store in freezer.

Substitute your favorite cookie dough flavor for the chocolate chip cookies.

Chocolate-Almond Ice Cream Pie

INGREDIENTS

• 3 tablespoons butter or margarine, melted
• 3/4 cup sliced almonds
• 1/3 cup sugar
• 1 box refrigerated pie crusts, softened as directed on box
• 1 quart (4 cups) chocolate ice cream, slightly softened

DIRECTIONS

1. Heat oven to 400°F. In small bowl, mix melted butter, almonds and sugar. Spoon 1/3 of mixture into shallow baking pan; spread evenly. Bake 5 to 7 minutes, stirring once, until toasted. Set aside to cool, stirring once.
2. Meanwhile, place pie crust in ungreased 9-inch glass pie plate; press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. DO NOT PRICK CRUST. Spoon remaining 2/3 of almond mixture into bottom and up side of crust; press against crust.
3. Bake 12 to 14 minutes or until golden brown. Cool completely, about 1 hour.
4. Spoon ice cream into cooled baked crust. Sprinkle cooled almond mixture over ice cream. Freeze uncovered until firm, about 4 hours. Let pie stand at room temperature 10 minutes before cutting. Pie can be stored in freezer up to 1 week.

Substitute your favorite flavor ice cream or a different type of nut. Caramel ice cream and cashews are a tasty combo.

Fudge Ice Cream Sandwich

INGREDIENTS

1

roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/2

cup hot fudge topping

1

pint (2 cups) vanilla ice cream, softened

DIRECTIONS

• 1Heat oven to 350°F. Line two 8-inch square pans with foil. In each pan, place half of cookie dough; press evenly in bottoms. Bake 14 to 17 minutes or until golden brown. Cool in pans completely, about 20 minutes. Press edges flat.
• 2Remove cookies from pans by lifting foil. Invert cookies onto work surface; remove foil. Spread each cookie with fudge topping. (If topping is too firm to spread evenly, warm slightly to soften as directed on label.)
• 3Return foil to 1 pan; place 1 cookie in pan, fudge side up. Spread ice cream evenly over fudge topping. Top with remaining cookie, fudge side down. Place pan in freezer for at least 1 hour or until firm.
• 4Remove cookie sandwich from pan by lifting foil; remove foil. Cut into 12 sandwiches. Wrap each in foil. Store in freezer. Let stand at room temperature 5 minutes before unwrapping.

Cookie Cups with Ice Cream

INGREDIENTS

1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries

DIRECTIONS

1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Sundae Pie

INGREDIENTS

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
4 cups (1 quart) vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge topping
3/4 cup Spanish peanuts (4 oz)

DIRECTIONS

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2. Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
3. Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.