"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ice Cream Sandwich Dessert, by Sharon Reed, is from Stanton Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
19 ice cream sandwiches 1 carton (12 oz) frozen cool whip thawed 1 jar (11 ¾ oz) hot fudge ice cream topping 1 C salted peanuts
Cut one ice cream sandwich in half. Place one whole & ½ sandwich along a short Side of an ungreased 9x13 pan. Arrange 8 sandwiches the opposite direction in the pan. Spread with half the cool whip. Spoon fudge topping by teaspoonfuls onto Cool whip. Sprinkle with ½ C peanuts. Repeat layers. Cover & freeze for up to 2 months. Remove from freezer 20 minutes before Serving. Cut into squares.
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