Pepperidge Farm Cookie & Caramel Ice Cream Cake

1. 1

   Line 8 inch round cake pan with plastic wrap

2. 2

   cut cookies in half crosswise and arrange them side-by-size around the inside edge of the pan. Place remaining coolies as a bottom to the cake.

3. 3

   Spread half of the ice cream in the pan. Drizzle with the carmel topping. spread remaining ice cream over caramel, Cover and freeze for 6 hours.

4. 4

   Uncover and flip onto serving plate.. Drizzle with additional caramel topping.

* Per serving · 4 servings · Values may vary.

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