Layered Ice Cream Cookie Cake Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

3

tablespoons unsweetened baking cocoa

1

quart vanilla ice cream, softened

1

quart chocolate-peanut butter ice cream, softened

1

container (8 oz) frozen whipped topping, thawed

1

cup chocolate-covered peanuts, coarsely chopped

Preparation

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Press into ungreased 13x9-inch pan. Bake 10 to 12 minutes or just until set. Cool completely.

Crumble baked cookie. Gently press half of the cookie crumbs into bottom of ungreased 8-inch springform pan. Spread softened vanilla ice cream over cookie mixture in pan. Evenly top with remaining crumbled cookies; press gently to make an even layer. Top with peanut butter ice cream. Cover pan with foil; freeze 8 hours.

Remove side of pan. Place ice cream cake on serving plate. Frost top and side with whipped topping. Sprinkle with chocolate-covered peanuts. Store covered in freezer.