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17 ice cream sandwiches 1 (12.25-ounce) jar caramel topping 1 1/4 cups chopped pecans, toasted 1 (12-ounce) container Cool Whip, thawed 3/4 cup hot fudge topping, heated Place 8 1/2 ice cream sandwiches in a 13x9-inch baking dish. Spread evenly with caramel topping, and sprinkle with 1 cup pecans. Top with 2 cups Cool Whip and remaining ice cream sandwiches. Spread remaining Cool Whip evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving. Cut into squares. Drizzle with fudge topping. Yield: 10 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |