RECIPE # 4304 - ICE CREAM SANDWICH CAKE, Thursday, April 30, 2009
JENNIFER DUNN / "COOKING FOR A CURE" COOKBOOK
12 ice cream sandwiches
1 can Eagle Brand milk
1 large Cool Whip
chocolate or butterscotch syrup
Place ice cream sandwiches in a 9 x 13 dish. Fold together gently the whip topping and milk. Pour evenly over the ice cream sandwiches. Swirl with chocolate or butterscotch syrup and sprinkle with nuts. (For extra chocolate lovers, swirl top of ice cream bars with the syrup before spreading cool whip mixture). Cover well and freeze. Enjoy!
Best prepared the night before.