Saturday, June 09, 2007

RECIPE of the Day - 6/09/2007

Not only does this look really cool when sliced, but it is so delicious. It is very impressive and goes with just about anything, after all, you can't go wrong with chocolate.

Chocolate Fudge Cookie Ice Cream Cake

1/2 C. Fudge Topping for ice cream
1 tub (8 oz.) whipped topping, thawed and divided
1 (4 serving size) pkg. of instant chocolate pudding
8 chocolate sandwich cookies
12 vanilla ice cream sandwiches

Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it's well blended. Add the dry pudding mix and stir 2 minutes or until well blended. The consistency of fudge topping can vary depending on the brand, so if the mixture is too thick, add 1/4 C. cream. Chop the sandwich cookies into chunks and stir into the pudding mixture.

Arrange 4 ice cream sandwiches, side by side, on a 24x12 inch piece of foil; top with half of the pudding mixture and repeat the layers. Top the pudding mixture with the remaining 4 ice cream sandwiches. The layers create a really neat striped effect when sliced.

Frost the top and sides with the remaining whipped topping. Bring up the foil sides and double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store any leftovers in the freezer.

Makes 12 servings.

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