Author: Delia // Category:
Cake,
ice cream,
sandwich
Freezing: required
Ingredients:
24 prepared ice cream sandwiches
2 cups (500mL) whipped cream, unsweetened
1 jar (250mL) Smucker’s® Chocolate Flavoured Topping
1 cup (250mL) salted peanuts, chopped
½ cup (125mL) Smucker's® Sundae Syrup™ Caramel Flavoured Syrup
Directions:
1. Place 12 ice cream sandwiches in bottom of freezer proof 9” x 13” (23cm x 33cm) pan. Top with ½ of whipped cream, all of Smucker’s® Chocolate Flavoured Topping and ½ of peanuts. Repeat with remaining ice cream sandwiches, cream and peanuts. Garnish with Smucker’s® Sundae Syrup™ Caramel Flavoured Syrup. Freeze until solid, about 2 hours. Let stand about 5 minutes, then cut into squares.
Author: Delia // Category:
Cake,
ice cream,
sandwich
Photo: Fraces Janisch
- Active Time: 10 minutes
- Total Time: 6 hours
Recipe Ingredients
Recipe Preparation
1. You’ll need a serving platter at least 8 x 6 in.
2. Arrange 4 ice cream sandwiches on platter, long sides touching. Spread sandwiches with 1∕2 cup Cool Whip. Repeat layers twice with sandwiches and Cool Whip. Scatter sprinkles over top.
3. Freeze 6 hours or until firm. Serve with chocolate sauce on the side if desired.
Tip: If you’re not serving right away, cover with plastic wrap and freeze up to 1 week.
Source:
By Woman's Day Kitchen from Woman's Day | August 1, 2008
Author: Delia // Category:
Cake,
Chocolate,
cookie,
sandwich
Prep Time: 30 min
Total Time: 2 hours 10 min
Makes: 8 servings
| 1 1/4 | cups Gold Medal® all-purpose flour |
| 2/3 | cup sugar |
| 1/2 | teaspoon baking soda |
| 1/2 | cup butter or margarine, softened |
| 1/4 | cup water |
| 1 | oz unsweetened baking chocolate, melted, cooled |
| 1 | egg |
| 6 | creme-filled chocolate sandwich cookies, coarsely broken |
| 1 | container (12 oz) Betty Crocker® Whipped fluffy white frosting |
| 1/4 | cup semisweet chocolate chips |
| 1/2 | teaspoon shortening |
| Coarsely broken cookies, if desired |
Methods:
| 1. | Heat oven to 375°F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan. |
| 2. | Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. |
| 3. | Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer. |
| 4. | In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.
|
Nutrition Information:
1 Serving: Calories 520 (Calories from Fat 240); Total Fat 26g (Saturated Fat 13g, Trans Fat 3 1/2g); Cholesterol 55mg; Sodium 260mg; Total Carbohydrate 68g (Dietary Fiber 2g, Sugars 45g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 0%; Iron 10% Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
