• Preparation Time
  • Total Time
  • Number of Servings 12

Make this recipe year round with any ice cream flavor you crave. Get creative with other toppings such as chopped nuts, mini chocolate chips, caramel sauce or fruit preserves.


  • 2 boxes (3.4-oz.)
    instant vanilla pudding
  • 2 cups
  • 1 carton
    Peppermint Stick Ice Cream (217), slightly softened
  • Chocolate sauce
  • Crushed peppermint pieces


1. Preheat oven to 350°F.

2. Spray a 9x13-inch baking pan with cooking oil.

3. Press cookie dough evenly into bottom of baking pan.

4. Bake 15–18 minutes or until light golden brown and baked through. Cool completely.

5. Whisk milk and pudding together until mixture thickens. Stir in ice cream and blend until smooth.

6. Pour mixture over cookie crust. Cover and freeze 2 hours or until frozen solid.

7. Top with chocolate sauce and candies prior to serving.

Products From Recipe

  1. #618
    36 (1 oz.) cookies
    Serves 36
    Number of Times Purchased:

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