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.
Line a 9x13 pan with 12 ice cream sandwiches. Cover with a layer of cool whip. Drizzle with caramel ice creme topping. Sprinkle with your choice of candy bar. Freeze overnight.
Unwrap and layer ice cream sandwiches in a long dish. Pour caramel topping over the sandwiches. Sprinkle with nuts. Cover with Cool Whip. Cover and freeze.
Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.
Arrange ice cream sandwiches in a 9x13 pan, trimming to fit if necessary.
Cover with cool whip.( soften somewhat if needed to help in spreading over the sandwiches).
Layer chopped candy bars on top of the cool whip.
Place in freezer until 20- 30 minutes or so before serving.
Combine brownie mix, hot water, oil and egg. Beat 50 strokes. Bake in a buttered 9 x 13 pan at 350 degrees for 30 minutes. Let cool. Prepare filling. Mix ice cream and peanuts. When crust is completely cool spread this on. Cook slowly the powdered sugar, chips, milk and butter for about 8 minutes. Add vanilla. Cool. Pour over bars and freeze until firm. Serves 24.
Combine chocolate and cream in a small saucepan. Stir
side, covered, overnight.
Place ice cream in a large bowl and
he hot fudge sauce, heat cream until almost boiling. Add chocolate
Place cookies in the bowl of a food processor; process until finely crushed. Add butter; pulse until combined. Press mixture firmly onto bottom and sides of a 9-inch tart pan with removable bottom. Freeze for 15 mins.
Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Add liqueur; beat until combined. Fold in ice cream and crushed candy bar. Spoon into tart crust.
Freeze for 2-3 hours, until firm. Dust with cocoa powder.
br>Top warm cupcakes with ice cream and sprinkle with coarsely chopped
Soften ice cream in a large bowl. Stir in chocolate bars, nuts, marshmallows, dark chocolate and enough food coloring to tint the ice cream pink. Distribute between 8 - 8 oz molds. Cover with foil and freeze for 3 hours, or overnight.
Meanwhile, bring heavy cream to a boil. Remove from heat and add white chocolate. Stir until chocolate melts.
Turn ice cream timbales out onto serving plates. Drizzle with warm white chocolate sauce.
br>Spread the softened vanilla ice cream over the chilled cookie crust
In a large bowl, combine ice cream with honeycomb chocolate. Return to freezer container. Freeze for at least 2 hours until firm.
Preheat a grill plate on high. In a small bowl, combine butter, honey and cinnamon. Brush over bread and bananas.
Grill bananas until golden and starting to caramelize. Transfer to a plate. Grill bread for 3-4 mins each side, until crisp and golden.
Serve bread topped with bananas, strawberries and ice cream. Drizzle with extra honey.
Crush chocolate wafers.
Add 1 stick of melted butter and press into spring-form pan.
Set in freezer one hour.
Soften coffee ice cream and layer on top of chocolate wafers.
Freeze 1/2 hour.
Add 1 crushed candy bar.
Follow with vanilla ice cream. Freeze 1/2 hour; add 1 crushed candy bar.
End with chocolate ice cream.
Freeze 1/2 hour; top with 2 crushed candy bars.
Freeze at least 3 hours.
Enjoy.
In a 9 X 13 pan place as many of the ice cream sandwiches to line bottom of pan. Squeeze all of the caramel magic shell sauce onto ice cream sandwiches. Crumble 1 Butterfinger candy bar on top. Top with cool whip then sprinkle 2nd butterfinger candy bar crushed on top of dessert. Refrigerate until time to serve.
plate.
Scoop some ice cream onto the crackers with chocolate
Ladyfinger cookies, with or without cream.
If with cream, divide in half.
Line bottom and sides of tube pan with ladyfingers.
Layer chocolate ice cream and crushed Heath bars. Pour Kahlua over candy.
Layer Heath bar ice cream on top. Freeze.
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.
1-inch casserole dish with ice cream sandwiches. (Should take about 9