Bishop Ice Cream Sandwich Dessert - Dairy Spot

Bishop Ice Cream Sandwich Dessert

Recipe from dairy farmer, Sharon Bishop, of Doylestown, Pa.

This recipe is shared by the family. We enjoy it as an easy and quick dessert on a hot day or for a special event. We love the ice cream and hot fudge topping.

Ingredients

  • 19 ice cream sandwiches
  • 1 (12-oz.) container frozen whipped topping, thawed
  • 1 (12-oz.) jar hot fudge ice cream topping
  • 1 cup salted peanuts

Directions

Cut one ice cream sandwich in half. Place one whole and one half sandwich along short side of an ungreased 13x9x2-inch pan. Arrange eight sandwiches in the opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with ½ cup of peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.

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