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Cookie & Caramel Ice Cream Cake
Prep: 20 minutes
Freeze: 6 hours
Store-bought cookies form the crust for this tasty cake featuring layers of ice cream and caramel topping with more caramel drizzled on top.
1 pkg. (6 ounces) Pepperidge Farm® Milano® Cookies
3 cups vanilla ice cream or chocolate ice cream, softened
1/3 cup 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.
Easy Substitution: Chocolate lovers can substitute chocolate topping for the caramel topping.