Prep Time 15m
Cook Time 10m
Ready Time 120m
Yield 12 sandwich cookies


Ingredients
  • 1 (17.5 oz.) package Pillsbury™ Pink Lemonade Flavored Cookie Mix
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1 large egg
  • 3 tablespoons water
  • Crisco® Original No-Stick Cooking Spray
  • 1.5 quarts vanilla ice cream, softened
  • Decorator sprinkles
Preparation Directions
  • Step 1Heat oven to 350°F. Combine cookie mix, flour, oil, egg and water in medium bowl. Mix with spoon until evenly moistened. Using a heaping tablespoon of dough, shape into 24 balls about 1 1/2-inches in diameter. Place on baking sheet. Flatten to 2-inch circles using the bottom of glass sprayed with no-stick cooking spray. Re-shape to even edges, if necessary.
  • Step 2Bake 7 to 9 minutes or until centers are set. Cool 3 minutes on baking sheet. Remove to cooling rack to cool completely.
  • Step 3Place half of cooled cookies flat side up. Top with a medium size scoop of ice cream. Place one of the remaining cookies on top, gently pressing until ice cream comes to the edges of the cookies. Roll edges in sprinkles. Wrap individually in plastic wrap or place in a covered container. Freeze 1 hour or until firm. If frozen overnight, let set at room temperature 10 minutes before serving.
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