For memorial day, we had a picnic at Mike’s parents’ house, and I was in charge of bringing dessert. This dessert is really easy to make, looks somewhat impressive, and tastes great. The recipe uses ice cream sandwiches to make it easy to assemble the ice cream cake. You mix up the filling, put a layer of ice cream sandwiches, a layer of filling, a layer of ice cream sandwiches, another layer of filling, a third layer of ice cream sandwiches, and then finally you frost the whole thing with cool whip. It’s really quick to put together, and then you store it wrapped in aluminum foil in the freezer so it’s a good dessert to make in advance.
I did manage to almost drop it while transferring it to the freezer, so my cool whip “frosting” ended up being a complete mess when it came time to serve it. Unfortunately I didn’t get a picture of the inside once it was cut, so the first picture is taken from the Kraft Foods website. But mine really did look like that inside
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
Pour fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
Freeze at leat 4 hours befor serving.
from Kraft Foods