By: Amanda Skinner
Yield: 12-15 servings.
19 ice cream sandwiches
1 carton (12 ounces) frozen
whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge
ice cream topping
1 cup salted peanuts (Optional)
Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of an ungreased 13x9x2 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 ½ cup peanuts. Repeat layer with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares
Yield: 12-15 servings.
19 ice cream sandwiches
1 carton (12 ounces) frozen
whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge
ice cream topping
1 cup salted peanuts (Optional)
Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of an ungreased 13x9x2 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 ½ cup peanuts. Repeat layer with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares
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