½ cup fudge
ice cream topping, warmed
16 oz.
frozen whipped topping, thawed
1 pkg. (4
serving size) chocolate flavor instant pudding
8 chocolate
sandwich cookies
12 vanilla
ice cream sandwiches
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Pour the
fudge topping into a medium mixing bowl; whisk in half of the whipping topping
and combine until mixture is well blended.
Add dry pudding mix; stir for 1 minute or until very well blended. (If fudge topping mixture is too thick to
spread easily, stir a little bit milk.)
Chop cookies roughly into chunks; stir into pudding mixture.
Place 4 of
the ice cream sandwiches side by side on a large sheet of foil; top with half
of pudding mixture. Repeat the
layers. Top the pudding mixture with the
remaining 4 ice cream sandwiches. Frost
the top and sides with the remaining whipped topping. It doesn’t have to look perfect! Bring foil up around sides of cakes, loosely
sealing at the top to make a packet.
Freeze at least 4 hours before serving.
To serve,
let cake stand at room temperature to soften slightly before serving. Slice through layers into fat slices to
serve. Store leftover cake in the
freezer.
Serves 10-12
Now You're Cookin',
Chef Alli