Wednesday, June 27, 2007

Ice cream cake







Taken from kraft's food & family magazine.




1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped


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.

4 comments:

Lena said...

that looks yummy :)

Dana said...

make this at your next family get together and you'll be the star of the evening ;)

Anonymous said...

Hi, I just wanted to double check that the jello instant pudding part of the recipe is halal? I am not muslim but I bake quite a bit for the elementary school where I work and there are many muslim students there. I am trying to find out about instant pudding because I would like to use it in cookies to bring in, but only if I am sure it is okay for them to eat.

Dana said...

as far as I know yes it is halal.