Cookie Dough Ice Cream Dessert

INGREDIENTS

 

1        roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1        container (1/2 gallon) cookie dough ice cream

2        cups Cookie Crisp® cereal

2/3     cup hot fudge topping

 

DIRECTIONS

 

1 Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. 2 Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes. 3 Meanwhile, remove ice cream from freezer; place in refrigerator to soften. 4 Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.