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Cookie & Caramel Ice Cream Cake

Cookie & Caramel Ice Cream Cake

4 2

Store-bought cookies form the crust for this tasty cake featuring layers of ice cream and caramel topping with more caramel drizzled on top.

serves 8 people


cost per recipe: $8.22

The price is determined by the national average.

  • 1

    package (6 ounces) Pepperidge Farm® Milano® Dark Chocolate Cookies

  • 3

    cups vanilla ice creamor chocolate ice cream, softened

  • 1/3

    cup caramel topping

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How to Make It

Step 1

Line an 8-inch round cake pan with plastic wrap.

Step 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.

Step 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.

Step 4

Uncover the pan and invert the cake onto a serving plate. Serve with additional caramel topping, if desired.

Recipe Tips

  • Easy Substitution: Chocolate lovers can substitute chocolate topping for the caramel topping.

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Made With
Pepperidge Farm® <i>Milano</i>® Dark Chocolate Cookies

Pepperidge Farm® Milano® Dark Chocolate Cookies


Ratings & Reviews

  • ruth

    May 26, 2009

    Cookie & Caramel Ice Cream Cake

    I tried this recipe and it was ok. The cookies were too hard. I thought that they would be soft.

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  • Jerry A.

    March 27, 2008

    Cookie & Caramel Ice Cream Cake

    It was so easy and very tasty ...!!!

    Was this helpful?

    (0) (0)

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