Prep Time: 20 minutes
Cooking Time: 20 minutes
Freezing Time: 2 hours
I lifted this recipe from the Betty Crocker recipe site and it’s amazing. So simple to make and guaranteed to be loved by all.
1 pouch (1 lb. 1.5 oz.) Betty Crocker chocolate chip cookie mix
1/3 cup butter, softened
2 Tbs. water
1/2 cup hot fudge topping
1 qt. (4 cups) cookie dough ice cream, slightly softened
1. Preheat oven to 350°F. Grease and flour a 9-inch oven ready pie pan.
2. In a large-bowl, blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool for 10 minutes.
3. Roll reserved dough into 16 1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
4. Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.
I like to kitchen test this recipe over, and over, and…