Milano Cookies Caramel Ice Cream Cake

Prep: 20 Min.
Freeze Time: 3 ½ hr.
Yields 8 servings

Ingredients

1 pkg (6 oz) Pepperidge Farm Milano Cookies
3 cups vanilla or chocolate ice cream, slightly softened
1/3 cup caramel topping and/or chocolate sauce

Directions

Line 8 inch cake pan with plastic wrap. Cut cookies in half crosswise. Stand cookie halves, cut side up around edge of pan. Place remaining cookie halves in bottom of pan.

Spread 1 ½ cups ice cream evenly over cookies. Drizzle caramel topping over ice cream. Spread remaining ice cream evenly over caramel topping. Cover. Freeze 3 ½ hr. or until firm.

Invert cake onto serving plate. Slice into 8 wedges. Serve with additional caramel topping.

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This sound incredibly easy and incredibly delicious!