Layered Ice Cream Squares Recipes

ICE CREAM SANDWICH CAKE

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.

LAYERED LEMON DESSERT SQUARES

Steps:

• In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.

ICE CREAM SANDWICH DESSERTS

Steps:

• Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. pan. Arrange eight sandwiches in opposite direction 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 the freezer 20 minutes before serving. Cut into squares.

LAYERED ICE CREAM SQUARES

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Press cookie crumbs firmly onto bottom of prepared pan.
• Top with ice cream; spread gently to form even layer. Spoon raspberries over ice cream; cover.
• Freeze several hours or overnight. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Cut into squares to serve. Store any leftover dessert in freezer.

LAYERED ICE CREAM CAKE

Steps:

• In a 9x13" pan layer 12 ice cream sandwiches. Cover with half the whipped cream.
• Cut up Butterfinger bars and sprinkle half on top of whipped cream. Squeeze half of the caramel and half of the chocolate syrup on top.
• Repeat layerwith remaining ingredients.
• Freeze before eating.

ICE CREAM SANDWICH DESSERT BARS

Steps:

• Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares.

CREAMY LAYERED LEMON SQUARES

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
• Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

OREO LAYERED ICE CREAM SQUARES

Steps:

• Line an 8-inch square pan with foil, with ends of foil extending over sides of pan. Spread cookie crumbs evenly onto bottom of prepared pan.
• Top with ice cream; spread gently to form an even layer in pan. Spoon raspberries over ice cream; cover.
• Freeze at least 3 hours or overnight. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Remove dessert from pan, using foil handles. Cut dessert into squares to serve. Store any leftover dessert in freezer.