Directions:
- Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned. Cool on a wire rack.
- In a small bowl, combine sour cream and syrup. Spoon half of the ice cream into crust. Cover and freezer for 1 hour. Drizzle with 1/4 cup syrup mixture. Repeat layers. Cover and freeze for 8 hours or overnight. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.58 Kcal (1547 kJ) | ||
| Calories from fat | 129.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.35g | 22% | |
|---|---|---|---|
| Cholesterol | 8.97mg | 3% | |
| Sodium | 237.4mg | 10% | |
| Potassium | 240.85mg | 5% | |
| Total Carbs | 56.46g | 19% | |
| Sugars | 36.37g | 145% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 5.18g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.4mg | 8% | |
| Calcium | 94.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 191.17 Kcal (800 kJ) | ||
| Calories from fat | 66.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 22% | |
|---|---|---|---|
| Cholesterol | 4.64mg | 3% | |
| Sodium | 122.8mg | 10% | |
| Potassium | 124.58mg | 5% | |
| Total Carbs | 29.2g | 19% | |
| Sugars | 18.81g | 145% | |
| Dietary Fiber | 1.97g | 15% | |
| Protein | 2.68g | 10% | |
| Iron | 0.7mg | 8% | |
| Calcium | 48.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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