Fun activity for kids. Perfect for busy Moms who need a creative, flavorful dessert that’s easy and
quick to prepare.
What You’ll Need:
•Barbara’s 7 inch Par-Baked Butter Cookie Crust
•1 cup Ice Cream - any flavor
•Toppings – as desired ( such as sprinkles, nuts, fresh fruit, cookie crumbs, candy pieces chocolate morsels, whipped cream, chocolate syrup)
Instructions:
•Remove
Barbara’s Par-Baked Cookie Crust(s) from
freezer and defrost 1 hour before filling.•Pre-heat oven to 350 degrees.
•Discard protective cello wrap. Remove cardboard disk, but save for serving.
•Place Cookie Crust on rack and/ or Baking Sheet
•Bake par-baked Butter Cookie Crust for 5-7 minutes until fully baked.(Base timing on your preference light to dark.)
•Let cool thoroughly before adding Ice Cream filling. ( You can refrigerate the baked crust to hasten cool time.)
Adding Ice Cream Filling:
•When
crust is fully cool, remove 1 cup of Ice
Cream from container and let soften for about 10 minutes at room temperature until slightly soft. (Ice
Cream texture should be spreadable- not melted.)•Spoon ice cream into crust and spread with a knife or spatula. Remove any excess then flatten the top of the ice cream making sure to spread and press the ice cream evenly into the crust.
•If adding sprinkles, chocolate or candy pieces or nuts, press down across the top of the Ice Cream Cookie Pie.
•Immediately add the cardboard disk to support the bottom and freeze until hard. (Best if frozen overnight.)
•Remove Ice Cream Cookie Pie when ready to serve. Ice Cream should be very firm in Cookie Pie shell.
•Top with syrup, fresh fruit or whipped cream as desired.
(You are now officially a COOL
COOKIE!)
