 | 1/2 cup hot fudge ice cream topping, warmed |
| | 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided |
| | 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling |
| | 8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup) |
| | 12 vanilla ice cream sandwiches, unwrapped |
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| POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside. |
| | ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet. |
| | FREEZE at least 4 hours before serving. Store leftover dessert in freezer. |
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KRAFT KITCHENS TIPS |
| Note
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
Substitute
Prepare as directed, using Neapolitan ice cream sandwiches.
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| NUTRITION INFORMATION |  |
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Cornbread 1 box of cornbread mix 1 egg milk bowl wisp/spoon measuring cup pan 1.pour the mix inside the bowl 2.open the egg and pour yolk inside the bowl 3.pour 1 cup of milk inside of the bowl 4.mix until creamy and lumps are gone 5.pour mix into pan spread out with spoon 6.bake until golden brown *(get help from an adult |
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