It is way too hot outside to bake these days. Here is a recipe we had at a recent outdoor party that will certainly cool things off. Bet you can’t have just one serving!
- 24 ice cream sandwiches
- 2 containers (8 oz. each) whipped topping
- 1 jar (12 oz.) hot fudge ice cream topping, warmed so it’s easy to work with
- 1 jar (12 oz.) caramel ice cream topping
- 1/2 c chopped nuts, optional
- Cocoa powder for dusting
Place 12 of the ice cream sandwiches in the bottom of a 9 x 13 pan. Top with 2/3 of one container of whipped topping. Next top with 1/2 jar of the caramel and fudge toppings. Add remaining ice cream sandwiches. Repeat layers and finish with remaining whipped topping. Top with nuts and cocoa dusting. Put in freezer for 2-3 hours and serve immediately. This feeds quite a few. Just put the leftovers back in the freezer (lasts a few months) and re-serve.