When I presented the idea for a Cookie Dough Ice Cream cake, I already had a vision of what it would look like. Scott said something about adding peanut butter and I was like That doesn't match my vision. But it was his birthday and all, so whatever.
This cake is a compromise.
I put peanut butter chips in the chocolate chip cookie base and I put them in the egg-free cookie dough topping. I was going to go for hot fudge AND peanut butter drizzle on the top but neither Target or the commissary had the Reeses' topping, and there was no way I was going to Wal-Mart the day before Thanksgiving. Wal-Mart on any day of the year is terrifying, let alone that one.
Cookie Dough Ice Cream Cake
makes a 13x9 pan
Chocolate chip cookies (enough to cover the bottom of the pan)
1.5 quarts (one big container) of cookie dough ice cream (or make your own!)
1 recipe of eggless cookie dough, frozen and chopped into bite-sized pieces
1 container Cool Whip
In a 13x9 pan, line the bottom with chocolate chip cookies to form a crust. I used ones that were still a bit warm from the oven so they smushed together nicely to cover the bottom.
Take your softened cookie dough ice cream and spread it over the "crust". Put the pan in the freezer for half an hour to harden. Drizzle about 1/4 cup of warm hot fudge over the ice cream layer and re-freeze for 15 minutes or so. Spread softened Cool Whip on as the next layer. Re-freeze for half an hour. Drizzle about a 1/2 cup of warm hot fudge over the top of the Cool Whip layer. Decorate the top with pieces of eggless cookie dough. Refreeze for at least half an hour before serving.
This can be made days in advance, and let it sit out on the counter to soften for at least 15 minutes before cutting and serving.