Ingredients
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3 1/3 cups malted milk balls (10 1/2 ounces)
1 (12 ounce) container frozen whipped topping, thawed
12 frozen rectangular ice cream sandwiches
1 cup hot fudge, warmed, if desired (optional)
Preparation
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Place malted milk balls in resealable plastic food-storage bag.
Tap with rolling pin or meat mallet until coarsely crushed.
Reserve 1/3 cup.
Mix remaining crushed malted milk balls and the whipped topping.
Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
Spread whipped topping mixture over ice-cream sandwiches.
Sprinkle with reserved crushed malted milk balls.
Cover and freeze 2 to 3 hours or until firm.
For serving, cut into 4 rows by 3 rows.
Top with fudge sauce.
Note:
We have found that frozen malted milk balls crush more easily than when crushed at room temperature.
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