Combine chocolate and cream in a small saucepan. Stir
Line a baking sheet with waxed paper; set aside.
In a microwave or heavy saucepan, melt the chocolate and shortening together and stir until smooth.
Quickly dip the ice cream sandwiches halfway lengthwise in melted chocolate; coat chocolate with sprinkles.
Place on prepared baking sheet and freeze.
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.
Sandwich 2 cookies together with 1 scoop ice cream, using a knife to cut away any excess ice cream.
Place the peanuts in a bowl. Roll the ice cream sandwiches in peanuts (or use chocolate sprinkles if preferred) making sure the ice cream is evenly coated. Serve immediately, or place in the freezer until ready to serve.
Spoon ice cream into a large bowl. Beat
layer of ice cream sandwiches, using 9 1/2 sandwiches.
Spread half
ooling).
Sandwich cookies with ice cream. Place in the freezer for
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.
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.)
an use any kind of ice cream or frozen yogurt you want
x13-inch pan with 12 ice cream sandwiches.
Open the jar of
he whipped topping.
Arrange ice-cream sandwiches in bottom of rectangular pan
ookies. It makes putting the ice cream sandwiches together so much easier and
ne whole and one half ice cream sandwich along the short side
1-inch casserole dish with ice cream sandwiches. (Should take about 9 1
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.
Line bottom of Pyrex dish with ice cream sandwiches. Crush malted milk balls; use half of these to spread over ice cream sandwiches. Mix other half with Cool Whip; spread over top of this. Freeze. When ready to serve, drizzle chocolate syrup over top.
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!
Place 10 ice cream sandwiches in bottom of \"ungreased\" 3-inch deep 13 x 9 x 3-inch pan.
Spread half the Cool Whip over sandwiches.
Spoon caramel, layer of sandwiches, Cool Whip, hot fudge and sprinkle with pecans.