Malted Milk Ball Ice-Cream Dessert - cooking recipe

Ingredients
    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
    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.

Leave a comment