Cookie-Peanut-Ice Cream Pizza Recipe

 This recipe couldn’t be simpler as there are only four ingredients to deal with. You will have to be patient however, as this pizza requires one hour and thirty minutes to make, from start to finish.


To make ahead of time: Top the baked crust with half of the hot fudge topping and the ice cream. Cover and freeze. To serve, let the pizza stand at room temperature 15 minutes. Then top with the remaining ice cream topping, the peanuts and whipped topping.

Cookies, peanuts, ice cream   and…pizza!

Diet hell, but dessert nirvana.

So what are you waiting for?

Splurge tonight and go to the gym tomorrow.


1 roll (16.5 oz) refrigerated chocolate chip cookies

1 jar (16 oz) hot fudge topping

1/2 gallon vanilla ice cream

1 cup salted Spanish peanuts


1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough onto pan. Press dough in bottom and up side of pan to form crust. Bake 10 to 14 minutes or until light golden brown. Cool completely, about 30 minutes.

2. Stir hot fudge topping to soften. Spoon and spread about half of topping over cookie crust. Cover with scoops of ice cream, leaving 1/2 inch around edge.

3. Drizzle remaining topping over ice cream, heating topping if necessary. Sprinkle with peanuts. Freeze 30 minutes. Cut into wedges to serve.


Posted by M Dee Dubroff, on April 29, 2013 at 9:00 AM