Cookie and Caramel Ice Cream Cake - Recipe

Cookie & Caramel Ice Cream Cake


1 package (6 ounces) Pepperidge Farm® Milano® Cookies
3 cups vanilla ice cream or chocolate ice cream, softened
1/3 cup caramel topping


1 Line an 8-inch round cake pan with plastic wrap.

2 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.

3 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.

4 Uncover the pan and invert the cake onto a serving plate. Serve with additional caramel topping, if desired.