Cookie & Caramel Ice Cream Cake
A fantastic cake recipe that really will keep you cool, don't pass up on this wonderful ice box dessert. With a cookie crust made from Pepperidge Farm Milano Cookies and topped with an ooey gooey caramel sauce, every bite is simply mouthwatering. The only problem you might have with this summer dessert is eating it too fast. You won't be able to resist the rich and creamy flavor of Cookie & Caramel Ice Cream Cake. Enjoy! For more ice cream cake recipes, check out this collection of 27 Simple Frozen Desserts.
Preparation Time20 min
- 1 package (6-ounces) Pepperidge Farm Milano Cookies
- 3 cups vanilla or chocolate ice cream, softened
- 1/3 cup caramel topping
- additional caramel topping
Line an 8-inch round cake pan with plastic wrap.
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.
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.
Uncover the pan and invert the cake onto a serving plate. Serve with additional caramel topping, if desired.