r two 9-inch round cake pans.
Bake at 350
sed coconut oil.
Place ice cream sandwich bars in a single layer
Lay out half your ice cream sandwiches in the bottom of your dish. Depending on the size of your sandwiches this will be 6-9.
Cover with half of your Cool-Whip.
Top with chopped nuts.
Drizzle syrup(s): I use both.
Second Layer: Repeat all of the above steps.
Cover with lid and freeze for 2 hours.
This recipe is great because you can vary it according to your taste. Using any type sandwich, nut and syrup, you can make it a little different every time.
Remove cake from foil pan; line pan with plastic wrap.
With serrated knife, slice cake horizontally into 3 layers.
Place bottom cake layer back into prepared pan and place in freezer.
In small bowl, stir together 1 cup ice cream and strawberry syrup; spread over cake layer in pan.
Gently place second cake layer on top of strawberry mixture; immediately return to freezer.
omes out to cool, place ice cream on counter to soften a
ne ice cream sandwich in half.
Put one whole and one half ice cream sandwich
Mix Cool-Whip and condensed milk together by hand or with a mixer.
Layer half of the ice cream sandwiches (6) on the bottom of the pan.
Put half of of Cool-Whip-condensed milk mixture on top of the ice cream sandwiches.
Layer other 6 sandwiches on top of mixture.
Top with remainder of Cool-Whip mixture.
Drizzle caramel topping on top of cake.
Keep frozen until ready to eat!
Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.
Mix Cool
Whip\tand cream cheese with mixer.
Layer pan with 6 ice
cream
sandwiches.
Spread
1 cup of cream cheese mixture over sandwiches. Add remaining 6 ice cream sandwiches and
top with
remaining
cream
cheese mixture. Freeze until ready to serve.
ARRANGE 8 to 9 ice cream sandwiches in 9-inch square
Layer ice cream sandwiches, cool whip, ice cream sandwiches, cool whip - crush candy bars and sprinkle on top.
Get 2 peanut butter cookies.
For each ice cream sandwich, press slightly rounded tablespoonful of ice cream between 2 cookies; place in small pan.
Freeze until firm.
Lay one layer of ice cream sandwiches in the bottom of a casserole dish. Spread one layer of Cool Whip on top. Lay second layer of ice cream sandwiches on next. Spread second layer of Cool Whip. Sprinkle chocolate chips on top of top layer of Cool Whip. Place in freezer until ready to eat.
Cut one ice cream sandwich in half.
Place one whole and 1 half sandwich along short side of an ungreased 9 x 13-inch pan. Arrange 8 sandwiches in opposite direction in the pan.
Spread half of the whipped topping over sandwiches.
Swirl caramel syrup generously across the top.
Drizzle the chocolate syrup across the top.
Sprinkle with chopped nuts.
Repeat layers.
Cover and freeze.
Can be kept in freezer up to 2 months.
Remove from freezer 20 minutes before serving.
Cut in squares.
Cut one ice cream sandwich in half.
Place 1 whole and 1 half sandwich along the short side of an ungreased 9x13 in. pan. Arrange eight sandwiches in opposite direction in the pan.
Spread half of he cool whip over sandwiches.
Swirl caramel generously lengthwise across the top.
Drizzle chocolate syrup generously in swirling lines widthwise.
Repeat layers. Cover and freeze. Remove from freezer 20 minutes before serving.
Cut into squares.
make a single layer of ice cream sandwiches. Follow with half the cool whip. sprinkle half the chocolate syrup and 3 crumbled reeses cups. Repeat with the other half of ice cream sandwiches, cool whip, syrup and remaining reeses cups. Sprinkle 1 c of m&ms. Cover and freeze at least 3 hours.
Coarsely chop cookies, set aside.
Combine milk and pudding mix. Immediately stir in half of the cool whip and cookies. Set filling aside.
Arrange six ice cream sandwiches side by side in a 9x13 inch pan. Spread filling over sandwiches. Top with remaining ice cream sandwiches. Spread cool whip on sides and top.
Top with sprinkles. Freeze until ready to serve.
Arrange 4 ice cream sandwiches long sides touching on a serving plate.
Squirt an even layer of whipped cream over top.
Scatter with 1/3 cup chopped Oreos or Malted Milk Balls.
Repeat layers 2 times, garnishing top with a few larger chunks of Oreos or Malted Milk Balls.
Freeze 6 hours or until firm.
Slice to serve.
May be frozen for up to a week.
Take the cookies and turn them upside down.
Using a tablespoon, place the ice cream on the cookie and place another cookie on top.
Smooth the ice cream.
Place sprinkles on the smooth area of the ice cream sandwich.
Serve.