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"Cookies and Cream Tart"

Recipe Source: October 1999 Issue of Canadian Living Magazine Desserts Recipe File Serving Size: 14 servings

Amount Ingredient 496 g package Betty Crocker chocolate chip cookie mix 1/2 cup softened butter 1 egg 5 cups vanilla ice cream 1 cup Betty Crocker soft whipped deluxe chocolate frosting   Whipped cream (optional)

Preparation Instructions:

Preheat oven to 350 degrees. Prepare cookie mix according to package instructions. Press into a greased 9 inch springform pan. Bake for 15 to 20 minutes or until golden. Cool completely; press down gently if uneven.

Soften ice cream in refrigerator for 15 minutes. Spread ice cream over cookie base and smooth to fit into pan. Place in freezer for 30 minutes or until top is dry.

Meanwhile, melt frosting. Stir well. Pour over ice cream and, using a hot offset palette or butter knife, spread evenly over ice cream. Freeze for at least 2 hours or until very firm. Garnish with rosettes of whipped cream if desired. Makes 14 servings.

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