Moms Ice Cream Dessert Food

ICE CREAM SANDWICH CAKE

Steps:

• Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
• Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
• Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
• Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
• Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and serving.

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

MOM'S SPECIAL OCCASION ICE CREAM COOKIE DESSERT

Steps:

• FOR COOKIES:.
• Bake cookies according to package directions; remove to wire racks to cool completely.
• Chop cooled cookies into small pieces.
• FOR WALNUT MIX:.
• Preheat oven to 375; grease 8" square cake pan.
• Combine walnuts, butter, and brown sugar in small bowl. Pour into prepared pan. Bake for 8-10 minutes; stir well. Cool completely in pan on wire rack.
• FOR CHOCOLATE SAUCE:.
• Combine evaporated milk, morsels, powdered sugar, baking bar and butter in medium, heavy-duty saucepan.
• Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat. Stir in 1 tablespoon vanilla extract. Cool completely.
• TO ASSEMBLE:.
• Wrap outside of 9 or 10 inch springform pan with foil.
• Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce.
• Combine remaining crumbled cookies and walnut mixture in medium bowl.
• Spread half of the cookie-walnut mixture over chocolate sauce.
• Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.
• Place remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag, squeeze to drizzle chocolate sauce over top of dessert.
• Freeze at least 4 hours or overnight.
• To Serve, let stand at room temperature 20 minutes. Remove side of springform pan. Cut into slices.