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Caramel And Apple Cookie Pizza




Source of Recipe


CD Kitchem
Caramel And Apple Cookie Pizza


1 package (16- to 18-ounce size) refrigerated sugar cookie dough
1 can (20-ounce size) apple pie filling, chilled
1 quart French vanilla ice cream, softened slightly
1/2 cup caramel ice cream topping
Whipped cream or frozen whipped topping, thawed
Toasted pecans, chopped


Preheat oven to 350 degrees; line a 12-inch pizza pan with foil and spray with nonstick cooking spray. Press cookie dough onto bottom of prepared pan, making a small rim around edge. Bake for 15 minutes or until set and golden; place on wire rack to cool completely.

In a bowl, fold pie filling into softened ice cream (if mixture seems soft, return to freezer until firm). Spread ice cream mixture over cooled crust. Freeze 1-2 hours or until firm.

To serve, remove from freezer and drizzle with caramel topping; slice into wedges, garnish each wedge with whipped topping and toasted pecans.