Pumpkin Ice Cream Cookie Pizza Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

2

tablespoons finely chopped crystallized ginger

1

teaspoon ground cinnamon

1

brick (1/2 gallon) pumpkin ice cream, softened

2

cups frozen (thawed) whipped topping

3/4

cup coarsely crushed gingersnap cookies (8 cookies)

1/3

cup toffee bits

Preparation

Heat oven to 350°F. Spray cookie sheet or 12-inch pizza pan with cooking spray. In medium bowl, break up cookie dough; mix in ginger and cinnamon. Knead dough with hands until well mixed. With floured fingers, pat dough into 12-inch round on cookie sheet. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)

Bake 18 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.

Spread ice cream over baked crust. Spread with whipped topping. Sprinkle with gingersnaps and toffee bits. Freeze until ice cream is firm, at least 1 hour. Cut into wedges.