[CnD] Icebox Cookie Cake Recipe - Pillsbury.com

Deborah Barnes misslady0971 at att.net
Wed Jul 25 09:18:12 EDT 2018


My mom used to do a cookie where she put chocolate chip cookies in the bottom of a dish and there was something about using milk, too, and then Koolwhip over the top.  I can't remember it exactly, but it was very simple.

Deb B.

-----Original Message-----
From: Pamela Fairchild via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Tuesday, July 24, 2018 8:21 PM
To: cookinginthedark at acbradio.org
Cc: pamelafairchild at comcast.net
Subject: Re: [CnD] Icebox Cookie Cake Recipe - Pillsbury.com

I have eaten this. As simple as this seems, it is awesome. Too many calories, too many sweets, but for a serious treat that isn't that much trouble and tastes like it was, this is incredible.

Pamela Fairchild 
<pamelafairchild at comcast.net>

-----Original Message-----
From: Marilyn Pennington via Cookinginthedark <cookinginthedark at acbradio.org> 
Sent: Tuesday, July 17, 2018 1:04 PM
To: ArlettesDeliciousRecipes at groups.io
Cc: Marilyn Pennington <m51pennington at gmail.com>; cookinginthedark at acbradioorg
Subject: [CnD] Icebox Cookie Cake Recipe - Pillsbury.com

Icebox Cookie Cake Recipe - Pillsbury.com

 

*	Prep 25 min 
*	Total7 hr 0 min 
*	Ingredients3 
*	Servings, eight. 

Cookies become cake-like when layered with chocolaty whipped topping and chilled overnight. ...MORE+ LESS- 

Ingredients

1 roll, (16 oz) Pillsbury™ refrigerated chocolate chip cookies 

1/2cup hot fudge topping 

2 containers, (8 oz each) frozen whipped topping, thawed

 

·  1. Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone nonstick baking mats. Line 9x5-inch loaf pan with 2 layers of plastic wrap, leaving lots of overhang. 

·  2. Drop 1-tablespoon balls of dough from 1 roll (16 oz) Pillsbury™ refrigerated chocolate chip cookies on cookie sheets. Bake 8 to 10 minutes or until golden brown. Cool completely, 20 to 25 minutes. 

·  3. Heat 1/2 cup hot fudge topping as directed on jar until spreadable but not completely melted. (If too hot topping will melt whipped topping) Meanwhile, spoon 2 containers (8 oz each) frozen whipped topping, thawed, into medium bowl. Fold hot fudge topping into whipped topping. 

·  4. Spread one-fourth of whipped topping mixture in bottom of loaf pan.
Place 8 cookies evenly on top of mixture. Continue making 2 more layers until pan is full and using a total of 24 cookies and 4 layers of whipped topping mixture. 

·  5. Wrap overhang plastic wrap over top of loaf pan. Freeze loaf at least
6 hours or until firm. 

·  6. To serve, uncover pan. Place serving plate upside down over top of pan; turn plate and pan over. Remove pan; remove plastic wrap. If desired, drizzle cookie cake with additional hot fudge topping and crumbled cookies. 

·  7. Cut while frozen with sharp serrated knife. Cookie cake can be served frozen or let slices stand at room temperature 15 to 20 minutes before serving. 

Expert Tips

*	Use your favorite Pillsbury™ cookie dough - you're not limited to
chocolate chip! 
*	Fresh whipped cream can be substituted for the whipped topping. You
need about 6 to 7 cups of whipped cream, about 3 cups of cold whipping cream whipped until stiff peaks form. 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

480

Calories from Fat

220

% Daily Value

Total Fat

24g

37%

Saturated Fat

15g

73%

Trans Fat

0g

 

Cholesterol

5mg

2%

Sodium

250mg

11%

Potassium

65mg

2%

Total Carbohydrate

63g

21%

Dietary Fiber

2g

10%

Sugars

38g

 

Protein

4g

 

% Daily Value*:

Vitamin A

0%

0%

Vitamin C

0%

0%

Calcium

2%

2%

Iron

10%

10%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4
1/2 Fat; 

Carbohydrate Choice

4 

*Percent Daily Values are based on a 2,000 calorie diet. 

© 2018 ®/TM General Mills All Rights Reserved

 

 

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