Meals Matter

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Contributed By: willi1617
The Pampered Chef Season's Beast - Spring/Summer 2005

Everybody will wonder how you made this ice cream cake. Nobody will know you used ice cream sandwiches to create it.

Ingredients

1 cup Coarsely chopped crème-filled chocolate sandwich cookies (about 10 cookies)

½ cup Milk

1 package (3.9 ounces) chocolate instant pudding and pie filling

1 container (12 ounces ) frozen whipped topping, thawed, divided

12 Frozen ice cream sandwiches (3.75 ounces each) unwrapped, divided

2 tablespoons Semi-sweet chocolate morsels, grated or multi-colored sprinkles

Preparation

1. Coarsely chop cookies using Food Chopper. In Classic Batter Bowl, combined mil and pudding mix; whisk using Stainless Steel Whisk until mixture is smooth and begins to thicken. Fold in half of the whipped topping and cookies using Classic Scrapper; set filling aside.

2. Working quickly, arrange six of the ice cream sandwiches side by side on Simple Additions Large Square Platter. Spread filling evenly over sandwiches using Small Spreader. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over sides or forte. Grate chocolate over torte using Deluxe Cheese Grater. Freeze at least 30 minutes or until ready to serve. Slice using Nylon Slice ‘N Serve and serve.

Cook's Notes

* If freezing overnight, remove from freezer 30-45 minutes before serving for easier slicing.

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