Ingredients
- 1 log (16.5 oz.) refrigerated chocolate chip cookie dough, cut into 12 slices
- 1 container (1.5 qt.) Breyers® Homemade Vanilla Ice Cream
- 1 jar (8 oz.) hot fudge topping
- 1 jar (8 oz.) caramel ice cream topping
Directions
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Preheat oven to 350°. Grease 12-cup muffin pan. Gently press cookie slices into bottoms and up sides of muffin cups.
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Bake 15 to 18 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.
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Arrange cookie cups on dessert plates. Scoop Breyers® Homemade Vanilla Ice Cream into cups, then drizzle with hot fudge and caramel toppings. Serve immediately.
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