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Recipe Ingredients

  • 1 (16.5-oz.) roll refrigerated sugar cookie dough
  • 1- 1/2 quarts strawberry ice cream, softened
  • 1 (12.7 oz.) jar lemon curd
  • 1 (8-oz.) container frozen whipped topping, thawed
  • 10-12 frozen miniature cream puffs, thawed
  • Confectioner's sugar for sprinkling

Recipe Directions

  1. Preheat oven to 350 degrees F.
  2. Slice cookie dough into 1/2-inch-thick slices. Arrange slices on bottom of a 9-inch springform pan; press together so there are no holes in the dough. Bake 15 minutes or until firm and golden brown; let cool completely.
  3. Spoon the ice cream over cookie crust and firmly pack the ice cream into pan. Gently spread the lemon curd over the ice cream. Cover and freeze 4 hours or until firm.
  4. When ready to serve, slice and garnish each piece with a dollop of whipped topping and a cream puff. Sprinkle cream puffs with confectioner’s sugar and serve immediately.

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