with aluminum foil.
Spread ice cream in pan.
Return to
Line bottom of one 9-inch round cake pan with aluminum foil. Spread ice cream in pan.
Return to freezer until firm.
Run knife around edge of pan to loosen ice cream.
Remove from pan and wrap in foil.
Return to freezer.
Line the bottom of a 9-inch round cake pan with aluminum foil. Spread ice cream in an even layer in pan.
Return to freezer until firm.
Run a knife around edge of pan to loosen ice cream. Remove from pan.
Wrap in foil and return to freezer.
cool completely.
Place ice cream in the bowl of
15 seconds.
Place ice cream in the bowl of a
In a bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9x2 inch dish.
Spread with ice cream; cover and freeze until set.
Drizzle fudge topping over ice cream; cover and freeze until set.
Spread with whipped topping; sprinkle with remaining cookie crumbs.
Cover and freeze for 2 hours or until firm.
Remove from the freezer 10 minutes before serving.
CLASSIC ICE CREAM: To the fruit
ith parchment paper. For the cookie dough, melt the chocolate in
00b0.
Lightly grease 2 cookie sheets.
Mix flour and
br>Carefully spread softened ice cream (Mary's recipe says to cut in
Top with half of the ice cream and half of the chocolate
an.
Spread the chocolate ice cream into an even layer in
Place Little Debbie snack cakes in bottom of 9 x 11-inch pan. Spoon ice cream over cookies.
(Wet clean hands for easier spreading.)
Spread Cool Whip over ice cream.
Sprinkle nuts, chocolate chips or M&M's on top.
Freeze until ready to serve.
Slice ice cream and sandwich between 2 graham crackers.
Place in Ziploc Baggies; put in freezer. Best if made ahead so cracker softens some in freezer.
In food processor or blender, crush cookies slightly.
Add ice cream in scoops and process until smooth.
Put a scoop of ice cream on each of four cookies.
Top with remaining cookies; gently press together.
Roll edge in chocolate chips.
Wrap in plastic wrap and freeze.
Serves 4.
Place your cookies on a flat surface.
Scoop desired amount of softened ice cream, and place in the center of one cookie.
Gently place the other cookie on top of the first, and lightly press them together.
Take a smaller spoon, and fill in the gap between the ice cream and the edge of the cookie by smoothing a small amount of ice cream along the sides.
If your ice cream is too soft, place the sandwiches in freezer until they are set.
Spread flat side of each cookie with 2 tsp of the spread.
For each sandwich, place a cookie on serving plate, spread-side up. Top with 3 strawberry slices and 1 scoop of chocolate, strawberry or vanilla ice cream. Top with 3 strawberry slices, then place second cookie on top, spread-side clown.
Place 2 tbsp spread and cream in a small microwavable bowl. Microwave on high in 20-second bursts, until melted and smooth. Drizzle sauce over ice cream sandwiches. Serve immediately.
hopped. Immediately fold through ice cream. Return ice cream to freezer until required.
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