Ingredients:

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

Directions:

LINE 8" round cake pan with plastic wrap.

CUT cookies in half crosswise and arrange around edge of pan. Place remaining cookies in bottom of pan.

SPOON 1 1/2 cups ice cream over cookies. Spread to form an even layer. Drizzle caramel topping over ice cream. Spread remaining ice cream over topping. Cover. Freeze 6 hr. or until firm.

UNCOVER and invert cake onto serving plate. Slice into 8 wedges. Serve with additional caramel topping.

TIP: Substitute chocolate topping for caramel topping.

Prep Time: 20 minutes
Freeze Time: 360 minutes

Yield:

Serves 8