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The Ultimate Ice Cream Cake Cookie Pie 

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The Ultimate Ice Cream Cake Cookie Pie

You will need:

1 package Pillsbury refrigerated pie crust

1 package Pillsbury refrigerated chocolate chip cookie dough

1 can cake frosting of your choice (I used rainbow chip for the middle and chocolate for the top... so, 2 different frostings)

1 cake mix of your choice (mixed as instructed on box)

1/2 gallon of your choice ice cream (softened just a bit)

SPRINKLES!!!!

You could really do a lot with this recipe... there are endless mixtures of cookie dough, cake, ice cream and icing flavors... Eeeeek!!!

You will also need a few different sizes of round cookie cutters. I got this 11 piece set from Williams-Sonoma and it is perfect!!! (you could also use different sizes of cups and bowls)

 

First, mix your cake as directed on the box. Pour a thin layer of batter into a greased bar pan or cookie sheet. I made cupcakes out of the remaining batter. You could always bake a small cake and make cake balls!!!

 

Bake at 350 degrees for 8-12 minutes... until firm in the middle.

Let cool then cut out small circles of cake using a 2 1/2 inch round cutter.

 

Set these aside and get started on the pie crust.

Click HERE for detailed instructions on how to press mini pie crusts.

I used Pillsbury refrigerated pie crust, a regular muffin tin and a 4 inch round cookie cutter.

 

One sheet of crust makes 8 mini pies. The package comes with 2 sheets :)

Now take your refrigerated cookie dough and press a little over 1 Tbsp into the bottom of the pie crust.

Bake at 350 degrees for 10-12 minutes or until crust is browning.

Remove from oven and let cool. the cookie dough will rise in the oven but will flatten down when it cools.

Now... put some of your favorite icing into a ziploc baggie and snip the end off...

 

Pipe this on top of the cooled cookie and smooth.

Now get your ice cream ready..... I let mine sit out for about 5 minutes to soften.

 

You will pipe the ice cream on top of the icing. I used my mechanical pastry bag but a large ziploc bag will do as well.

(can I point out the BLUE BELL ice cream... Blue Bell was originally made in Brenham,Texas... and is currently only sold in PARTS of 19 states... even at that, it is the number-three selling branded ice cream in the U.S.... ahem, Texas!)

 

Once that is done place a piece of the round cake on top of the ice cream.

Put these babies in the freezer for about 30 minutes. 

It is easier to apply the top layer of frosting if the ice cream is solid.

  

 

Ok now... I got way excited and did the frosting and sprinkles without taking pictures.... so sorry... but, I mean... it is literally frosting and sprinkles. Pretty simple.

Also, you can put them back in the freezer after you put the top layer of icing and sprinkles on... I did.

So... here is the photo shoot and then I will give you some important information about this recipe :)

 

Um... beautiful! Absolutely beautiful. Let's talk about this again...

Pie crust, chocolate chip cookie dough, cake icing, vanilla ice cream, rainbow chip cake, more cake icing and sprinkles. Big, fat, rainbow sprinkles!

 

Gasp.......

 

Now, if you are taking these babies somewhere you may not want to put ice cream inside.... I made a few with no ice cream and they are just as delicious.

You can put a little more cookie dough in or some canned pie filling if you are being brave!

DISCLAIMER: I understand that this dessert is over the top. I get that. I am not suggesting you eat the entire batch. You actually couldn't if you wanted to.... serious sugar coma!

So, for those of you that are a little concerned I kept up with the calories and fat as I baked... if you are interested I will tell you but I will not ruin it for those that are not interested :)....

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