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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.




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