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Pumpkin Chocolate Ice Cream Cake
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Place cookies in a ziplock bag. Remove air and seal. Smash with a rolling pin.
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Place 1/2 of the cookie crumbs into the bottom of a springform pan. Spread to create a layer.
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Top with an even layer of chocolate ice cream. Dip the spoon in hot water for easier scooping.
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Dip a spoon into warm water and spread the ice cream into an even layer.
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Top with remaining cookies. Spread out evenly.
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Top with an even layer of pumpkin ice cream.
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Spread the pumpkin ice cream with the back of the spoon.
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Break the heath bars with a rolling pin or chop into small pieces.
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Top with caramel sauce and heath bits. Top with foil and place in the freezer overnight to harden.
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Remove foil and let sit for 5 minutes to soften slightly.
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Run a knife along the edge of the springform pan to loosen and remove the outer ring.
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Slice and serve!
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Meg
Italian trained chef, momma of 3. Easy family #recipes. Recipes are in my cooking school or blog.
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