Cookie Dough Frozen Dessert Cake

1. 1

   Set the pints of Coconutmilk frozen dessert on the counter to soften.

2. 2

   Line a 9-inch springform pan with parchment paper. Combine cookie crumbs with the vegan butter.

3. 3

   Press the crust mixture flat in the pan and chill for 15 to 20 minutes.

4. 4

   Once the Chocolate frozen dessert is soft, pour it onto the cookie crust and smooth flat; freeze for about 15 to 20 minutes, until the surface is firm again.

5. 5

   Repeat this with the Gluten-free Cookie Dough frozen dessert.

6. 6

   Top the cake with CocoWhip and freeze for at least 2 hours before garnishing with chopped cookies and mini-chocolate chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.