ICE CREAM PIZZA
Devil's food cake mix is transformed into a cookie crust and topped with ice cream and your favorite toppings in this ice cream pizza, perfect for parties.
Provided by Julie Hubert
Categories Dessert Recipes Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h34m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine cake mix, vegetable oil, and egg in a large bowl until well blended; fold in chocolate chips. Spread mixture onto the prepared baking sheet using your fingers, forming into a 9-inch round about 1/4-inch thick. Top with salt.
- Bake in the preheated oven until cookie crust is set, 14 to 16 minutes. Remove from oven and knock bottom of baking sheet firmly on the counter to flatten any extra air from cookie crust. Cool crust on the baking sheet, at least 30 minutes. Transfer to a large plate or platter.
- Soften ice cream at room temperature for 20 minutes; transfer to a bowl and beat with an electric mixer until the consistency of soft serve.
- Spread beaten ice cream over cooled cookie crust with an offset spatula or knife. Transfer to the freezer until firm, about 30 minutes.
- Slice ice cream "pizza" into 6 to 8 slices and top each slice with walnuts and hot fudge.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 50.7 g, Cholesterol 57.6 mg, Fat 28.1 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 10.2 g, Sodium 336.8 mg, Sugar 37.7 g
PEANUT BUTTER COOKIE PIZZA
This peanut butter cookie pizza starts with a giant soft & chewy peanut butter cookie. Then it's topped with fluffy, creamy peanut butter frosting & all your favorite peanut butter candies. It's a giant peanut butter cookie cake that's waiting for you!
Provided by Fiona Dowling
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- In a large bowl beat together the butter, peanut butter & sugar using an electric mixer.
- Beat in the egg and vanilla.
- With the mixer on low speed slowly beat in the flour, cornstarch & baking soda.
- Form the dough into a large ball, wrap in clingfilm and place in the fridge for at least 15 minutes or up to 24 hours.
- When ready to bake, preheat the oven to 350F degrees and line a 12 inch round pizza pan with parchment paper.
- With lightly floured hands, press the cookie dough into a round circle on the pizza pan. Do not press the cookie dough to the very edges of the pan - leave a perimeter of about 1/2 to 1 inch.
- Bake for 12-15 minutes or until the top looks set.
- In a medium bowl beat together the butter and peanut butter until smooth.
- Slowly beat in the powdered sugar and milk or cream 1 tablespoon at a time.
- Frost the cooled cookie, then decorate with your favorite peanut butter candies.
COOKIE PIZZA WITH PEANUT BUTTER
This is a great dessert and always receives rave reviews. It is so easy to make, even a child can do it! Adapted from Elegant Dining.
Provided by Loves2Teach
Categories Dessert
Time 44m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375° degrees F.
- Lightly grease a 12 - 14 inch pizza pan.
- Combine flour, soda and salt; set aside.
- Combine butter and sugars, mix together.
- Beat in egg, vanilla and add the flour mix. Stir in one-half of the chocolate chip package; spread on the pan.
- Do not spread to the edges, leave a one inch space as the cookie will spread to the edge as it bakes.
- Bake 18 to 24 minutes or until lightly browned.
- Immediately add the rest of the chocolate chips from the package on top of the baked pizza.
- Drop spoonfuls of peanut butter on top; let it rest for 5 minutes or until shiny and soft; smooth out the melted chocolate and peanut butter and add the chopped candy pieces on top.
Nutrition Facts : Calories 862.1, Fat 52, SaturatedFat 27.2, Cholesterol 96.3, Sodium 586.5, Carbohydrate 98.5, Fiber 5.5, Sugar 67.4, Protein 12.3
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COOKIE-PEANUT-ICE CREAM PIZZA RECIPE - PILLSBURY.COM
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- Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough onto pan. Press dough in bottom and up side of pan to form crust. Bake 10 to 14 minutes or until light golden brown. Cool completely, about 30 minutes.
- Stir hot fudge topping to soften. Spoon and spread about half of topping over cookie crust. Cover with scoops of ice cream, leaving 1/2 inch around edge.
- Drizzle remaining topping over ice cream, heating topping if necessary. Sprinkle with peanuts. Freeze 30 minutes. Cut into wedges to serve.
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