pping:
1 container chocolate magic shell.
1/4
Layer 12 frozen ice cream sandwiches on bottom of container. Spread 1 Cool Whip over ice cream sandwiches. Squeeze 1/2 caramel sauce over Cool Whip. Squeeze 1/2 magic chocolate sauce. Sprinkle with 1/2 cup nuts. Layer remaining 12 frozen ice cream sandwiches. Spread 1 Cool Whip over ice cream sandwiches. Squeeze 1/2 caramel sauce over Cool Whip. Squeeze 1/2 magic chocolate sauce. Sprinkle with 1/2 cup nuts. Garnish with cherries. Keep frozen until ready to serve. (Freeze overnight.)
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.
In a large (9 x 13 or larger) dish, layer all of the above ingredients beginning with the ice cream sandwiches and finishing with the Magic Shell. Put in freezer overnight and enjoy.
Place layer of ice cream sandwiches in 13x9 pan, cutting to fit.
Spread Cool Whip on top of ice cream sandwiches.
Sprinkle crushed candy bars on top of Cool Whip.
Top with Magic Shell.
Cover pan with lid or foil. Freeze at least 30 minutes. Cut into squares and serve.
arge bowl combine the soft ice cream with peanut butter until well
Put ice cream sandwiches in bottom of 9 x 13 glass dish. Spread Cool Whip on top. Squeeze chocolate \"Magic Shell\" on top of Cool Whip. Put into freezer for 4 hours. Cut into squares, then serve.
he edge to get the ice cream out in one piece. You
Take one carton of ice cream out so it will
Let ice cream stand at room temperature about
rocess coffee-spice custard in ice cream maker according to manufacturer's
Following package directions, drizzle half of the ice cream topping over crust and gently spread to coat bottom and sides. Freeze until firm.
Meanwhile, set aside six cherries for garnish and chop remaining cherries.
In large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups and then drizzle with remaining ice cream topping.
Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from freezer 15 minutes before serving.
0 mins.
Turn Neapolitan ice cream onto chilled cake board. Using
Combine pudding mix and milk in medium saucepan; blend well.
Cook and stir over medium heat until mixture comes to a full boil.
Scoop ice cream into individual dessert dishes.
Immediately pour hot pudding over ice cream and serve at once.
ADDITIONAL FLAVOR COMBINATIONS.
Use vanilla flavor pudding with chocolate ice cream.
Use butterscotch flavor pudding with vanilla ice cream.
Use coconut cream flavor pudding with vanilla ice cream.
Use banana cream flavor pudding with either ice cream.
Preheat oven to 350 degrees F (175 degrees C).
Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.
Using an ice-cream scoop, place scoops of strawberry ice cream into 4 cones. Place
Let the vanilla and strawberry ice cream thaw in the fridge for
an completely.
Combine vanilla ice cream and cherries then spread over
0 mins.
Allow both ice creams to thaw slightly for
lastic wrap.
Spoon chocolate ice cream into pan, pressing into an