Choco-Coco-Nut Mini Ice Cream Pies


Choco-Coco-Nut Mini Ice Cream Pies
Makes: 12 servings
Prep 20 mins Start to Finish 4 hrs 30 mins
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Choco-Coco-Nut Mini Ice Cream Pies
Ingredients
  • 1  roll  (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
  • 1/3  cup  hot fudge topping
  • 1/3  cup  roasted chopped almonds
  • 1  cup  coconut ice cream
Directions

1. Heat oven to 350 degrees F. Grease or spray each of 12 regular-size muffin cups. Remove cookie dough from pouch; cut dough into 12 slices. Firmly press 1 slice in bottom and up side of each muffin cup. Bake 9 to 11 minutes or until golden brown. Cool completely, about 1 hour.

2. Spoon 1 teaspoon hot fudge into each cup; top with 1 teaspoon chopped almonds. Divide ice cream evenly among cups. Freeze uncovered until firm, about 3 hours.

3. Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.

Nutrition Facts (Choco-Coco-Nut Mini Ice Cream Pies)
  • Servings Per Recipe 12,
  • cal. (kcal) 220,
  • Fat, total (g) 12,
  • chol. (mg) 10,
  • sat. fat (g) 5,
  • carb. (g) 24,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 6,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • sodium (mg) 220,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
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