Chewin'

the News

July 2008

Ice Cream Sandwich Dessert

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Cake Ingredients:
Ice cream sandwiches	11	22	33	44	55	66
Chocolate flavored Cool Whip®	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Chocolate syrup	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Miniature chocolate chips	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.

Assembly Directions:

Arrange 4 ice cream sandwiches side by side in the bottom of an 8x8 baking dish. Place the fifth sandwich along the short end of the 4 sandwiches. Cut the sixth ice cream sandwich in half and place the remaining half in the space that is left.

Spread half of the Cool Whip on top of the ice cream sandwiches. Place another layer of ice cream sandwiches on top of the Cool Whip layer as described above. Spread the remaining Cool Whip over the second layer of ice cream sandwiches. Drizzle with chocolate syrup. Sprinkle chocolate chips over top.

Freezing Directions:

If serving immediately, cover with aluminum foil and freeze until solid. If serving at a later time. Flash freeze the dessert until the chocolate syrup is set. Place inside a freezer bag or cut into squares and place in a freezer container. Seal, label and freeze.

Serving Directions:

Serve frozen.

Comments:

This is a fun dessert that everyone will love.

Nutritional Info: 

Per Serving: 187 Calories; 11g Fat (39.3% calories from fat); 3g Protein; 34g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 153mg Sodium. 

Exchanges: 1-1/2 Fat; 2 Other Carbohydrates.

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