If you want to fancy it up, you can drizzle a little chocolate syrup over each serving and top with a maraschino cherry and a sprig of mint. No one would ever believe how simple this dessert was to prepare. However, I have never been able to keep it a secret and people are always surprised to learn how easy it was to make.
By Sandy from Elon, NC
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Layer ice cream sandwiches in a cake pan. Top with the Cool Whip, then drizzle chocolate syrup on top, using as much as you like. Repeat if you have room in your pan. Freeze before serving.
First line a cake pan with ice cream sandwiches. I use the regular ones with the vanilla ice cream in the middle with the chocolate cookies. Soften a half gallon of ice cream of your choice.
For an elegant and yummy treat take a square pan and frost the inside with thawed cool whip. Unwrap rectangular chocolate cookie ice cream sandwiches and lay side by side to fill pan (you may have to cut a few to fit the sides), top these with a fudge sauce...
Line a 9x13 inch casserole dish with 12 of the ice cream bars. Cover with half of the whipped topping. Place the remaining 12 ice cream bars on top of the whipped topping.
Place frozen ice cream sandwiches in a 9x12 inch pan; you may have to break a couple in half to put on ends. Spread with Cool Whip or whipped topping of your choice, and refreeze.
Easy, fun and delicious. In a 9x13 inch glass dish, place the ice cream sandwiches then layer the rest of the ingredients as listed above.
