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Pumpkin Ice Cream Cookie Pizza

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Pumpkin Ice Cream Cookie Pizza
  • Prep Time 10 min
  • Total Time 2 hr 0 min
  • Servings 12
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Looking for a wonderful dessert made using Pillsbury® sugar cookies? Then check out this delicious pumpkin ice cream cookie pizza that’s sprinkled with gingersnaps and toffee bits.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
2
tablespoons finely chopped crystallized ginger
1
teaspoon ground cinnamon
1
brick (1/2 gallon) pumpkin ice cream, softened
2
cups Cool Whip™ frozen whipped topping, thawed
3/4
cup coarsely crushed gingersnap cookies (8 cookies)
1/3
cup toffee bits

Directions

  • 1 Heat oven to 350°F. Spray cookie sheet or 12-inch pizza pan with cooking spray. In medium bowl, break up cookie dough; mix in ginger and cinnamon. Knead dough with hands until well mixed. With floured fingers, pat dough into 12-inch round on cookie sheet.
  • 2 Bake 18 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
  • 3 Spread ice cream over baked crust. Spread with whipped topping. Sprinkle with gingersnaps and toffee bits. Freeze until ice cream is firm, at least 1 hour. Cut into wedges.
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Tips  

If you use a pizza pan to make this dessert, be sure it is solid, not perforated.

Nutrition Information 
No nutrition information available for this recipe
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