Ice Cream Sandwich Desserts Recipe
- 19 ice cream sandwiches
- 1 carton (12 ounces) frozen whipped topping, thawed
- 1 jar (11-3/4 ounces) hot fudge ice cream topping
- 1 cup salted peanuts
- 1. 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. 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).
- 2. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.
1 piece equals 375 calories, 17 g fat (9 g saturated fat), 25 mg cholesterol, 116 mg sodium, 48 g carbohydrate, 2 g fiber, 7 g protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.