Most people are born June through September, making summer the season of birthdays – if you don’t care for cake, it can be hard coming up with other yummy birthday desserts. This easy to make, versatile cookie crunch can be used for pies, cheesecake crusts or coated with magic shell topping to make (our favorite!) ice cream cakes. Make a lot in advance while the weather is still cool, and store it tightly covered; and you can make a wide variety of ‘non cook’ desserts all summer long.

Cookie Crust

18.25 ounce box Better Batter gluten free chocolate cake mix1 egg, beaten2 tablespoons water
3 tbsp vegetable shortening
cocoa powder for rolling


Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper.

Combine the dough until it forms an even, smooth ball.

Lightly flour a rolling surface with cocoa and place the ball on the surface. Roll the dough out to 1/6 of an inch thick and cut into 2 inch squares.

Place the squares on the prepared cookie sheet, leaving a little room between each. Bake for 10 minutes. Remove from the oven and allow to cool completely. Repeat as necessary with extra dough.

Once cool, crumble cookies:
To use as a cookie crust for pies and cheesecake: grind coarsely in a food processor or crush with a rolling pin. Store in an airtight container

To use for ice cream cakes: crumble into coarse chunks, about 1/8 – 1/4 inch large, and coat with Magic Shell topping (commercial or homemade). Freeze for a few minutes before using and when storing.