Make Ahead • One Bowl
15 servings | Prep Time: 30 Minutes | Start to Finish: 3 Hours 45 Minutes
1 Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
2 Meanwhile, using moistened fingers (dough will be sticky), press remaining dough in bottom of ungreased 13 × 9-inch pan.
3 Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
4 Spread ⅓ cup of the chocolate topping over cooled baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften.
5 Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice-cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze at least 2 hours or overnight. Remove from freezer 10 minutes before cutting. Store covered in freezer.
1 Serving: Calories 400; Total Fat 21g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 55mg; Sodium 260mg; Total Carbohydrate 51g (Dietary Fiber 0g); Protein 4g Exchanges: 1½ Starch, 2 Other Carbohydrate, 4 Fat Carbohydrate Choices: 3½
Sweet Secret To make the cake easier to cut, line bottom and sides of pan with foil, leaving foil overhanging at two opposite sides of pan. Spray bottom only of foil-lined pan with cooking spray. Use foil to lift cake out of pan. Pull foil from sides of cake before cutting into serving pieces.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.