—Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet. Freeze at least 4 hours before serving. Store leftover dessert in freezer.
hot fudge. vanilla icecream. 2 Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. 3 Spread the softened icecream over the cookies. 4 Warm the fudge until pourable in the microwave and pour over the icecream. 5 Spread the Cool Whip over the fudge
slice up some of the pineapple pound cake that my husband bought, serve it ala mode with mac nut icecream, pour over those with a brown sugar-butter caramel sauce with sauteed pineapples, some banana slicesand sprinkled chopped macadamia nuts
Prepare using BREYERS® Cookies & Cream with OREO® IceCream. cups BREYERS® OREO® Birthday Blast. I've been on the lookout for a fun and easy dessert recipe for the holidays and was so happy to see this one for "Oreo Mini IceCream Tarlets"