Ice Cream Sandwich Desserts

by J Koerber
19 ice cream sandwiches
336 g frozen whipped topping, thawed
336 g hot fudge ice cream topping
145 g salted peanuts


Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

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Chocolate Chip Cookie Ice Cream Cake

by Arvilla
504 g small chocolate chip cookies
55 g margarine, melted
350 g hot fudge topping
1055 g vanilla ice cream
60 g whipped cream
12 cherries


Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.