ICE CREAM SANDWICH DESSERT
No one will believe this awesome dessert is just dressed-up ice cream sandwiches!
Provided by HOPEB
Categories Desserts Frozen Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 70.9 g, Cholesterol 36.5 mg, Fat 28.8 g, Fiber 2.7 g, Protein 10 g, SaturatedFat 15.4 g, Sodium 322.1 mg, Sugar 36.5 g
ICE CREAM SANDWICH CAKE
My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.
Provided by DAYMOMMY
Categories Desserts Frozen Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 85.4 g, Cholesterol 39.8 mg, Fat 24.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 16.1 g, Sodium 260 mg, Sugar 47.7 g
COOKIES AND CREAM FUNNEL CAKE SANDWICHES RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, heavy cream, cream cheese, all purpose flour, baking powder, kosher salt, large eggs, granulated sugar, whole milk, water, kosher salt, canola oil, powdered sugar
Provided by Matthew Johnson
Categories Desserts
Time 1h
Yield 10 sandwiches
Number Of Ingredients 13
Steps:
- Take 20 cookies and separate the cookies from the cream filling. Reserve the filling in a medium bowl and place the cookies in a food processor. Process the cookies until broken down to a fine dust, about 1 minute. Set aside.
- Chop the remaining 10 cookies into small pieces.
- Add the heavy cream to a large bowl. Using an electric hand mixer, beat the heavy cream until stiff peaks form, about 2 minutes.
- To the bowl with the reserved cream filling, add the cream cheese. Using the hand mixer, beat together until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, then fold in the chopped cookies. Refrigerate until ready to assemble the sandwiches.
- In a medium bowl, mix together the flour, cookie crumbs, baking powder, and salt.
- In a large bowl, whisk together the eggs, sugar, vanilla, milk, and water.
- Sift the dry ingredients into the wet ingredients, about ⅓ at a time. Use a rubber spatula to stir the batter together. Transfer the batter to a 32-ounce (905 G) squeeze bottle with a wide tip (trimmed if necessary).
- Fill a small pot, no more than 6 inches (15 cm) wide, ⅔ of the way with canola oil and heat over medium heat until the temperature reaches 350˚F (180˚C).
- Starting from the outside and working inward, squeeze a 4-inch (10 cm) wide circle of batter in the center of the hot oil and in a circular fashion, fill in the center of the circle to create the funnel cake. Fry for 90 seconds on each side, until golden brown. Transfer to a paper towel-lined baking sheet to drain. Repeat with remaining batter.
- Scoop 2 ounces of filling onto a funnel cake and top with another cake. Repeat with the remaining cakes and filling. Dust with powdered sugar, then serve immediately.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 35 grams, Fat 34 grams, Fiber 1 gram, Protein 8 grams, Sugar 11 grams
ICE CREAM SANDWICH CAKE RECIPE BY TASTY
Here's what you need: ice cream sandwiches, chocolate ice cream, whipped topping, sandwich cookies
Provided by Pierce Abernathy
Categories Desserts
Yield 9 servings
Number Of Ingredients 4
Steps:
- In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
- Top layer of sandwiches with a layer of chocolate ice cream.
- Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
- Freeze for 1 hour.
- Crush sandwich cookies in a resealable bag.
- For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
- Cover frozen cake with topping.
- Garnish with more crushed sandwich cookies and serve immediately or freeze.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 78 grams, Fat 26 grams, Fiber 0 grams, Protein 9 grams, Sugar 50 grams
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- Prepare the Ice Cream: Line a rimmed baking sheet with parchment paper. Place softened ice cream in a large bowl; stir in candy. Spread ice cream into prepared baking sheet. Cover with parchment paper, and freeze until solid, about 1 hour.
- Meanwhile, prepare the Funnel Cakes: Fill a 12- to 14-inch cast-iron skillet halfway with canola oil. Heat oil over medium-high to 375°F, and maintain temperature throughout frying.
- Whisk together flour, sugar, baking powder, and salt in a medium bowl. Whisk together milk, vanilla, and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until well combined. (A few small lumps are okay.) Pour batter into a large squeeze bottle with a 1/4-inch opening or a wet measuring cup with a spout.
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