A million dollar desert!

Yesterday Sue Compton was announced on Oprah as Pillsbury's bake off ONE MILLION DOLLAR winner for her Mini Ice cream cookie cups recipe! I haven't tried it yet but its next on my list. If it was worthy of winning a million dollars then I've got to try this one!!

INGREDIENTS

1	package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4	teaspoons sugar
1/3	cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2	cup Hershey’s® semi-sweet chocolate baking chips
1/4	cup Smucker’s® Seedless Red Raspberry Jam
1 1/2	cups vanilla bean ice cream, softened
24	fresh raspberries

DIRECTIONS

	Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
.	Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
.	Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
.	Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
.	In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
.	Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.