Perfect for a special entertaining treat, this Springtime Ice Cream Topper Dessert is easy to make. Endless variations can be made using your favorite flavors of ice cream.
- 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- 1 1/2 quarts DREYER’S or EDY’S® SLOW CHURNED® Light Ice Cream (any flavor), slightly softened
- 1 cup thawed, frozen whipped topping
- NESTLÉ® TOLL HOUSE® Pink & Yellow Mixed Mini Morsel Toppers
PREHEAT oven to 350° F. Grease 9-inch springform pan.
PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.
BAKE for 18 to 19 minutes or until light golden brown. Cool completely in pan on wire rack.
SPOON ice cream over cooled cookie base. Smooth top. Dollop whipped topping around edge of ice cream. Sprinkle with Toppers. Cover; freeze for at least 4 hours. Let stand for 10 minutes before removing side of springform pan and cutting into slices.