Giant Caramel Chocolate Ice Cream Sandwich

• 2 pkg. (18 oz. each) refrigerated chocolate chip cookie dough
• 25 KRAFT Caramels (about half of 14-oz. bag)
• 2 Tbsp. milk
• 1 qt. (4 cups) chocolate ice cream, softened

1. Preheat oven to 325F.
2. Line two 12-inch pizza pans with foil; lightly grease foil.
3. Press cookie dough evenly into prepared pans.
4. Bake 15 to 16 min.
5. or just until centers are set.
6. Cool completely.
7. (Cookies will be chewy.)
8. Remove cookies from pans; discard foil.
9. Return one of the cookies, top-side down, to one of the pizza pans.
10. Set aside.
11. Microwave 25 of the caramels and 2 Tbsp.
12. of the milk in microwaveable bowl on HIGH 1-1/2 to 2 min.
13. or until caramels are completely melted and mixture is well blended, stirring after each min.
14. Spread over cookie in pizza pan to within 1/4 inch of edge.
15. Refrigerate until caramel is firm.
16. Return second cookie, top-side down, to remaining pizza pan; spread evenly with ice cream.
17. Cover with caramel-topped cookie, caramel-side down, to form sandwich.
18. Cover or wrap in foil; freeze at least 1 hour before serving.
19. Cut into 20 wedges to serve.

chocolate chip cookie, caramels, milk, chocolate ice cream

Taken from www.kraftrecipes.com/recipes/giant-caramel-chocolate-ice-cream-sandwich-56935.aspx (may not work)