nd cream in a small saucepan. Stir on low heat for 2
11-inch casserole dish with ice cream sandwiches. (Should take about 9 1
Line your dish with ice cream sandwiches.
Spread Cool Whip on that layer.
Make another layer of sandwiches and spread more Cool Whip.
You can put nuts, cherries, Hershey's sprinkles, etc. on them for decorations.
Put in freezer until ready to serve.
Cut in squares.
Cover bottom of 13 x 9-inch casserole dish with ice cream sandwiches (may have to cut some to make a good fit).
Spread Cool Whip on top of sandwiches.
Drizzle topping on top of Cool Whip. Freeze 1 hour.
Line pan with ice cream sandwiches.
Add caramel and chocolate syrup.
Add Cool Whip.
Repeat.
Crumble Heath bar on top.
Freeze.
Use a Pyrex dish and line the bottom of the pan with ice cream sandwiches.
You may have to cut some sandwiches in half to cover the entire bottom depending on size of dish.
Cover with layer of Cool Whip to fill in the cracks.
Place another layer of ice cream sandwiches on top of the Cool Whip.
Then spread another layer of Cool Whip on top of those sandwiches.
Finish it off with crushed Oreo cookies.
Freeze for a short time and then 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.
Line a pan with ice cream sandwiches.
Spread cool whip over the ice cream sandwiches.
Pour chololate syrup over that to your taste, all depends on how much chololate.
Crush up a butterfinger and sprinkle over the top of the cake.
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.
Line a Pyrex dish with ice cream sandwiches and cover with Cool Whip.
Return to freezer until ready to serve. Cut into squares and put chocolate syrup on top.
Line the bottom of your Pyrex dish with ice cream sandwiches, then spread the Cool Whip on top of this, then drizzle on chocolate and caramel syrups.
You can top with cherries or chopped pecans. Put in freezer until ready to serve.
9x13 inch dish with a layer of ice cream sandwiches, using 9 1
old through ice cream. Return ice cream to freezer until required.
Meanwhile, for the
Line 2 large baking sheets with parchment paper.
Beat flour
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.
nd line base and sides with parchment paper, extending paper 2
ne whole and one half ice cream sandwich along the short side
ood-storage bag.
Tap with rolling pin or meat mallet
f a 9x13-inch pan with 12 ice cream sandwiches.
Open the jar
Spoon ice cream into a large bowl. Beat