Ice Cream Sundae Sandwiches Food

INCREDIBLE ICE CREAM SANDWICH SUNDAE DESSERT

Steps:

• Cut one ice cream sandwich in half.
• Put one whole and one half ice cream sandwich along the short side of a 9" x 13" baking dish.
• Arrange eight ice cream sandwiches in opposite direction evenly in bottom of pan.
• Spread with half of the whipped topping.
• Drizzle or dollop most of fudge topping on top of whipped topping (save a couple tablespoons).
• Drizzle optional toppings (if using) and nuts on top, reserving a couple tablespoons of each.
• Repeat another layer of ice cream sandwiches.
• Top with remaining whipped topping.
• Fancily drizzle remaining hot fudge, butterscotch and strawberry toppings on top, along with walnuts or wet nuts.
• Cover and freeze for up to 2 months.
• Remove from freezer 20-30 minutes before serving.
• Cut into squares and top with a few maraschino cherries.
• Serve slices bananas on the side for people who are in a banana split mood and want to top theirs with bananas!
• YUM YUM YUM!

BANANA SPLIT SUNDAE ICE CREAM SANDWICH DESSERT

Steps:

• In a 13x9 dish, starting with short side, place 12 ice cream sandwiches inside dish to cover bottom of dish, cutting sandwiches to fit.
• Add banana slices to cover sandwiches.
• Add both strawberry and pineapple sauce to cover banana layer; spread with spatula to combine and cover.
• Butterscotch, hot fudge and caramel sauces: warm if needed to thin out for drizzling. Drizzle each sauce on top of dessert (keep in mind, you should have half of each jar left when you finish this dessert -- perfect for another dessert later!).
• Add half of your cool whip; spread to cover.
• Place remaining 12 ice cream sandwiches next, again cutting sandwiches to fit.
• Add the rest of cool whip; spread to cover.
• Finish off by topping with the drizzle of more hot fudge, butterscotch, caramel sauce; cherries and chopped peanuts.
• Cover with pan lid or aluminum foil; freeze for at least 4 hours prior to serving.
• When serving, remove from freezer and let sit 20 minutes at room temp before cutting into serving squares.

ICE CREAM SUNDAE SANDWICHES

Steps:

• Mix coconut, nuts and mini chips in a shallow dish. Scoop balls of ice cream onto 8 cookies. Top with a second cookie each and gently press down until ice cream comes to the edges of the cookies. Make sandwiches 1 1/2 to 2 inches thick. Roll ice cream in coconut, nut and chip topping and serve.

ICE CREAM COOKIE SUNDAES

Steps:

• Place the scoops of chocolate chip cookie dough and chocolate ice cream into a sundae glass. Take the Yummy Slice-and-Bake Cookies and break them up into small pieces over the ice cream. Heat the caramel and hot fudge sauces and drizzle over the cookies and ice cream, then sprinkle over some mini chocolate candies.
• Squirt on some whipped cream and top with sprinkles or other toppings as you fancy. Finish with a cherry on the top.
• Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
• Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
• Preheat the oven to 375 degrees F.
• Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes. Yield: 30 cookies