Snack And A Half Ice Cream Dessert Food

SNACK AND A HALF ICE CREAM DESSERT

Steps:

• Dip (don't soak!) cookies in milk and place side by side in the bottom of a 9x13-inch pan.
• Spread half of the partially softened ice cream over the cookies, smoothing the top.
• Sprinkle with 2 crushed chocolate bars.
• Repeat layers of cookies, ice-cream, and bars.
• Freeze overnight. Thaw slightly before cutting.

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!

ICE CREAM SANDWICH DESSERT

Steps:

• Cut one ice cream sandwich in half.
• Place one whole and one half sandwich along a short side of an ungreased 13x9x2 inch pan.
• Arrange eight sandwiches in opposite direction in the pan.
• Spread with half of the whipped topping.
• Spoon fudge topping by teaspoonfuls onto whipped topping.
• Sprinkle with 1/2 cup peanuts.
• Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts.
• Pan will be full.
• Cover and freeze.
• Remove from freezer 20 minutes before serving.
• Cut into squares.
• Can be frozen up to 2 months.

ALMOST IT'S-IT ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins., Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely., To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream; place on a baking sheet. Repeat with remaining cookies and ice cream. Freeze until firm., Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off., Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually in waxed paper for longer storage.