Cookie Sundae Pie Recipes

Steps:

• Bake cookies according to package directions. Remove to a wire rack to cool. Divide cookies among four dessert dishes. Top each with 1/2 cup ice cream; drizzle with chocolate syrup. Garnish with whipped cream and sprinkles if desired. Serve immediately.

Steps:

• Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup COOL WHIP; refrigerate until ready to use.
• Beat pudding mix and 2% milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spoon into crust. Mix melted chocolate and condensed milk; spoon over pie. Swirl gently with knife.
• Freeze 6 hours or until firm. Let pie stand at room temperature 15 min. before serving to soften slightly. Top with reserved COOL WHIP.

Steps:

• Place the scoops of chocolate chip cookie dough and chocolate ice cream into a sundae glass. Take the Yummy Slice-and-Bake Cookies and break them up into small pieces over the ice cream. Heat the caramel and hot fudge sauces and drizzle over the cookies and ice cream, then sprinkle over some mini chocolate candies.
• Squirt on some whipped cream and top with sprinkles or other toppings as you fancy. Finish with a cherry on the top.
• Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
• Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
• Preheat the oven to 375 degrees F.
• Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes. Yield: 30 cookies

Steps:

• Mix Butter, Sugar and Vanilla thoroughly.
• Sift Flour and Salt together
• Add to Butter mixture and blend well.
• Chill mixture for 30-45 minutes.
• Preheat oven to 400°F.
• Pat dough evenly into an ungreased, 9" pie pan.
• Flute edges and prick.
• Bake for 10-12 minutes or until lightly browned.
• Just before serving, fill evenly with slightly softened Ice Cream and top with Whipped Cream and Strawberries for a 'Sundae' effect.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, water, 3 tablespoons oil and the egg until soft dough forms. Stir in peanut butter pieces.
• Drop dough with ice cream scoop onto ungreased cookie sheet. Flatten in crisscross pattern with fork.
• Bake 9 minutes. Press marshmallows onto cookies. Bake 3 minutes longer or until cookies are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• In small microwavable bowl, microwave chocolate chips on Medium (50%) 30 seconds. Stir; continue to microwave in 10-second increments until melted. Add 1 teaspoon oil; stir until smooth. Drizzle chocolate over cookies.

Steps:

• Preheat oven to 350.
• Cookies:.
• Mix together flour, baking soda, and salt, set aside.
• With your mixer, mix brown sugar and shortening.
• Blend in egg. Beat well, then stir in 1/2 of the dry ingredients.
• Add Marachino juice and milk.
• Stir in the rest of dry ingredients, and mix well.
• Blend in melted unsweetened chocolate (you can use the kind that are already melted, or substitute 6 T. of cocoa and 2 T. oil), chopped cherries, and chopped walnuts.
• Drop by spoonfuls on an ungreased cookie sheet.
• Bake for 12-15 minutes.
• While cookies are baking cut large marshmallows in half.
• Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick.
• Let cool.
• Frost cookies, then and put a nut on top.
• Buttercream Chocolate Frosting:
• Beat cocoa, margarine, milk and vanilla well. Add in confectionary sugar to desired consistency.