Fruity Pebbles™ Ice Cream Sandwich Cookies
Minutes Prep time: 40
Minutes Total time: 80
Servings: 14
Difficulty: easy
Minutes Prep time: 40
Minutes Total time: 80
Servings: 14
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (28.5 oz each) Duncan Hines® EPIC Fruity Pebbles™ Cake Kit
2 eggs
1/2 cup butter, melted
1 quart vanilla ice cream
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 92 mg | 9% |
Carbohydrate | 52 g | 17% |
Cholesterol | 61 mg | 20% |
Total Fat | 18 g | 28% |
Iron | 3% | |
Calories | 387 kcal | 19% |
Sodium | 399 mg | 17% |
Protein | 4 g | 8% |
Saturated Fat | 10 g | 52% |
Sugars | 38 g | 4% |
Vitamin C | 0 |
Preheat oven to 375°F. Spray large baking sheets with cooking spray.
Stir together cake mix, melted butter and eggs in large bowl until well blended. Let stand 5 minutes.
Scoop 1 tablespoon portions of cookie dough on baking sheets, leaving 1-inch between cookies. Bake 7 to 10 minutes, until very lightly browned and centers are set. Cool completely.
Frost flat side of cookies with Fruity Pebbles™ frosting. Pour Fruity Pebbles™ cereal into a shallow bowl.
Put a scoop of ice cream on top of frosting on half of the cookies. Top with a second cookie and press to sandwich. Roll sides of ice cream sandwiches in Fruity Pebbles™ cereal.
Fruity Pebbles™ Ice Cream Sandwiches can be made and stored in the freezer for about an hour before serving.
Fruity Pebbles™ Ice Cream Sandwich Cookies