Here is the formula, for every roll of cookie dough (16.5 ounce size), you add 1/4 cup of light corn syrup. Mix well with stand or hand mixer until smooth. Pour into greased pan. Pat it out to fit the pan with your hand. Wet your hand and this will be a breeze! Keep wetting your hand, don’t worry about getting water on top of the dough as it will evaporate in no time once you stick it in the oven! Bake at 325 for 30-45 minutes
Chocolate chip cookie dough ice cream pie - the cream cheese flavor was a little too much for me. I'd cut it down to The cookie dough was also a challenge - you'll need to add milk and/or floor to get it to the right, doughy but not sticky consistency.