Line frozen ice cream bar sandwiches into the bottom of a 9x12-in pan (cut to fit).
Cover with cool whip.
Use half the container.
Pour fudge topping over cool whip.
Line another layer of ice cream bar sandwiches.
Cover with the rest of the cool whip. Top with caramel ice cream topping.
Sprinkle with peanuts. Refrigerate.
aking let the ice cream soften a bit.
Spread ice cream, about 1
br>Using an ice cream scoop, mold the softened ice cream into a ball
Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.
put a scoop of softened ice cream in the center of a
rumbs.
Spread the chocolate ice cream evenly over the crumbs.
Add margarine to crackers.
Put in Pyrex dish or Tupperware container.
Beat ice cream and instant pudding mix.
Bowl will be cold and have crystals on it When pudding is all mixed in ice cream, pour over cracker crumb mix.
Cover top of ice cream mixture with 1 tub of cool whip and put in refrigerator.
Chill.
It's actually ready to eat.
let ice cream soften slightly .
spread evenly in pie crust.
squeeze chocolate syrup over pie in a criss-cross motion .
do the same with the caramel syrup in oppostie direction .
sprinkle top of pie with the crushed candy topping .
freeze until ready to serve .
any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Blend the ice cream and milk.
Add the pudding. Beat 1 minute. Pour in a baked pie shell.
Let stand in refrigerator for at least 1 hour.
Let ice cream come to room temperature.
Mix all ingredients and refreeze.
Slightly thaw ice cream.
Mix with undiluted fruit juice. Pour into 2 graham cracker pie crusts.
Refreeze; slice and serve.
Crumble Oreos and spread in 9 x 13-inch pyrex dish.
Spread softened ice cream on top.
Pour chocolate syrup over ice cream and sprinkle with nuts.
Freeze.
Serves 15.
Mix crumbs and margarine together until crumbly.
Press mixture into the bottom of a greased 9 x 9 x 2-inch square cake pan.
Spoon soft ice cream over the top.
Nuts can be sprinkled over the top, if desired.
Place in freezer; cut into squares when serving.
Fudge or caramel topping can be added when served.
Any flavor of ice cream can be used.
Use a Pyrex dish and line the bottom of the pan with ice cream sandwiches.
You may have to cut some sandwiches in half to cover the entire bottom depending on size of dish.
Cover with layer of Cool Whip to fill in the cracks.
Place another layer of ice cream sandwiches on top of the Cool Whip.
Then spread another layer of Cool Whip on top of those sandwiches.
Finish it off with crushed Oreo cookies.
Freeze for a short time and then serve.
Mix together the ice cream and 1/2 cup of the chopped peanuts; freeze 20 to 30 minutes or until firm enough to hold its shape.
Spoon about 2 tablespoons of the ice cream/peanut mixture onto the bottom side of half the cookies; cover with the second cookie, top side up.
Roll the edges in remaining chopped peanuts, place on tray and freeze for 1 to 2 hours or until firm.
Remove from tray and wrap in plastic wrap, return to freezer.
Line a Pyrex dish with ice cream sandwiches and cover with Cool Whip.
Return to freezer until ready to serve. Cut into squares and put chocolate syrup on top.
Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
Combine softened ice cream, peanut butter and vanilla thoroughly.
Spoon onto grahams and cover.
Seal each sandwich tightly in plastic wrap and freeze until firm.
Enjoy.
Layer the ice cream sandwiches on the bottom of a pan.
On top of the sandwiches, cover with cool whip.
Next, swirl the syrups over the cool whip.
Last, add nuts and if desired add candies ( like m and m's.
Put in freezer overnight. When ready to serve, cut in squares.