Malt Shoppe Memories Ice Cream Cookie Cake

Name: Malt Shoppe Memories Ice Cream Cookie Cake
Prep time: 35 min
Total time: 6 h 10 min
Yield: 16
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix; 2/3 cup chocolate-flavor malted milk powder; 1/3 cup vegetable oil; 2 tablespoons water; 1 egg; 1/2 cup hot fudge topping; 1 cup crushed chocolate-covered malted milk balls; 2 cups each, vanilla and chocolate ice cream, softened; 1 cup frozen whipped topping, thawed

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Prep 35 min
Total 6 hr 10 min
Ingredients 9
Servings 16

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by Qué Rica Vida Cocina

Updated Jul 6, 2010

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Ingredients

1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
2/3 cup chocolate-flavor malted milk powder
1/3 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup hot fudge topping
1 cup crushed chocolate-covered malted milk balls
2 cups each, vanilla and chocolate ice cream, softened
1 cup frozen whipped topping, thawed

Directions

1

Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
2

In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.
3

Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
4

Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
5

In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

Nutrition Information

390 Calories, 17g Total Fat, 4g Protein, 56g Total Carbohydrate, 39g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 390

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 9g; 45%

Trans Fat: 0g

Cholesterol: 30mg; 9%

Sodium: 250mg; 11%

Potassium: 270mg; 8%

Total Carbohydrate: 56g; 19%

Dietary Fiber: 1g; 6%

Sugars: 39g

Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;