Living on the Gulf Coast, the temperatures are already rising! Here is a treat to cool you down.
1 14 oz. roll butterscotch cookie dough
1/2 gallon vanilla ice cream
1 12 oz. jar caramel sauce
Bake cookies according to directions on the wrapper. When thoroughly cooled, crumble and line a 10-inch pie pan. Save 1/2 cup to use as topping.
Place ice cream in a bowl and set out to soften. Stir caramel sauce into the softened ice cream and spoon mixture into the pie pan. Sprinkle the saved cookie crumbs over the top. Cover with plastic wrap and place in to the freezer to set.
P.S. You can also make other variations such as sugar cookie with strawberry ice cream and sauce, chocolate cookies with mint chocolate chip ice cream and fudge sauce...the possibilities are endless!!