Choco Coco-Nut Mini Ice Cream Pies

1

roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/3

cup hot fudge topping

1/3

cup roasted chopped almonds

1

cup coconut ice cream

• 1 Heat oven to 350°F. Grease or spray each of 12 regular-size muffin cups. Remove cookie dough from pouch; cut dough into 12 slices. Firmly press 1 slice in bottom and up side of each muffin cup. Bake 9 to 11 minutes or until golden brown. Cool completely, about 1 hour.
• 2 Spoon 1 teaspoon hot fudge into each cup; top with 1 teaspoon chopped almonds. Divide ice cream evenly among cups. Freeze uncovered until firm, about 3 hours.
• 3 Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.