Another Recipe to Share from the Get-Away
Posted By Margaret on April 20, 2010
One of the things that makes the Quilt Get-Away so much fun is all of the great food we have at Bristol Harbour. I think everyone who attends is probably as creative in the kitchen as they are with their quilting. I missed the conversation at the retreat about the Ice Cream Sandwich Cake, but it sounds delicious. Debi Gearing-Groth emailed me a copy of her recipe and asked me to post it so you could all try it. So here it is:
Ice Cream Sandwich Cake
What you need:
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip, thawed, divided (I use the next size up – I think it’s 12 or 16 oz)
1 pkg. (3.9 oz) Jello Chocolate instant pudding
8 Oreo cookies, chopped
12 Vanilla ice cream sandwiches (do not use Nestles – they’re too skinny)
To Make it:
1. Pour hot fudge topping into a medium bowl. Whisk in 1 cup (I use 2 cups) Cool Whip. Add dry pudding mix, stir 2 minutes. Stir in chopped cookies.
2. Arrange 4 ice cream sandwiches, side by side, on a 24 inch long piece of foil; Top with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches.
3. Frost top and sides with remaining Cool Whip. Bring up foil sides; double fold top and ends to loosely seal packet (the foil will not stick once refrozen)
4. Freeze a minimum of 4 hours; best if frozen overnight.
5. When ready to serve, bring out of freezer, remove foil and place on serving plate. Allow to ’sit’ for about 5-10 minutes. I find it’s easier to cut with a serrated knife.
Enjoy.
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