Peanut Ice Cream Sandwich

  • 19 Ice Cream Sandwiches
  • 12 ounce Whipped topping - thawed
  • 11 3/4 ounce hot fudge topping
  • 1 cup salted peanuts

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.


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