Choco-Coco-Nut Mini Ice Cream Pies

Name: Choco-Coco-Nut Mini Ice Cream Pies
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT4H30M0.000S
Total time: P0Y0M0DT4H50M0.000S
Yield: 12 servings
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

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Level: Intermediate
Total: 4 hr 50 min

Prep: 20 min
Cook: 4 hr 30 min

Yield: 12 servings

Level: Intermediate
Total: 4 hr 50 min

Prep: 20 min
Cook: 4 hr 30 min

Yield: 12 servings

Ingredients

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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

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