Ingredients:
- 19
Ice Cream Sandwiches
- 12
ounce
Whipped topping - thawed
- 11 3/4
ounce
hot fudge topping
- 1
cup
salted peanuts
|
![]()
|
|
Directions:
|
|
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2 inch pan. Arrange eight sandwiches in opposite directions 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 for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.
|
|
|
Plant Food Association