Ice Cream Sandwich Dessert

19 ice cream sandwiches
1 12oz container of cool whip
1 jar (12 ounce) hot fudge topping
1 c. chopped pecans, or 1 c. smashed candy bar (skor, butter finger, the possibilities are endless)

Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of an ungreased 9x13 pan. Arrange eight sandwiches in opposite direction in pan. Spread with hot fudge then half of the cool whip. Sprinkle 1/2 c. nuts or your favorite candy bar over the top. Make another layer with the other ice cream sandwiches, top with cool whip and nuts/candy bar and freeze. Remove from freezer 10 minutes before serving.

I got this recipe from one of my favorite blogs to read Real Mom Kitchen. So thanks to Laura for this easy and fun summer dessert recipe. I couldn't pass up the opportunity to add this to my list of recipe's. I hope you enjoy it as much as I did.

Ice Cream Sandwich Dessert

19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping i.e. cool whip, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts chopped

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup 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 the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.

Handmade Ice Cream

This is one recipie the kids will love helping out with after dinner!

1 cup milk
1 cup half-and-half
1/2 teaspoon vanilla extract
1/2 cup sugar
1 cup fresh or frozen raspberries or strawberries
1 quart sized Ziploc Bag
1 gallon sized Ziploc bag
Duct Tape
2 pounds crushed ice or ice cubes
1 cup coarse rock salt
1/2 cup water
Towel

In a medium bowl mix together milk, half-and-half, vanilla, and sugar. If adding fruit, mix all ingredients together in blender. Pour into a quart sized Ziploc bag. Squeeze out excess air and seal with duct tape. Put the quart sized bag into the gallon sized bag and fill the gallon bag with ice, salt and water. Squeeze excess air out of bag and seal with duct tape. Toss the bag up and down for about ten minutes. Use a hand towel to prevent hands from getting cold. When ice cream is frozen, rinse off the quart size bag and cut off a corner of the bag. Squeeze ice cream into a paper cup or bowl and enjoy! Makes a 1 1/2 cup serving.

For chocolate lovers, crush up your favorite candy bar and add a Tablespoon of Malt instead of the fruit.

Bananna Split Cake

I credit this post to one of my favorite blogs Emily's Experiments that inspires me to think outside of the box, and cook with what I have sitting around. This cake looked so divine that I just couldn't pass up posting it. What a great idea for a cool summer cake!! Hope you enjoy it!

Hershey's "Perfectly Chocolate" chocolate cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

I just added the frosting for your future benefit, because it's awesome. But I didn't use it in the cake.

So, like I said, I baked it in an oven-safe Pyrex mixing bowl that was greased and floured for about and hour. As soon as it cooled, invert it and let it fall out of the bowl. Slice it horizontally into 4 layers. Use the same bowl it was baked in, washed and lined with plastic wrap letting the excess plastic hang over the sides, and place the top layer of the cake back in the bowl, just like it fits. Then you will need some Neapolitan ice cream. Open the box completely and carefully cut the layers apart. (I could've just bought entire boxes of each of the flavors, but we would've have tons left over we were forced to eat. Not good. And this was easy enough.) Take one of the flavors and spread it on top of the layer of the cake you place in the bowl. Place another cake layer and press it on the ice cream. Add another flavor of ice cream and repeat with another layer of cake, and another ice cream flavor, finishing with the final layer of cake. Fold the excess plastic wraps over the top of the cake, and wrap again. Place in the freezer for at least 3 hours before eating. I like to make it the night before. When it's time to eat it, get together all the toppings for banana splits that you like. Unwrap the cake and invert it onto a serving plate. You have to warm the sides of the bowl to help it fall out. I used a blow dryer for a few seconds (because I didn't have my blow torch handy), and pulled a little on the excess plastic wrap, and it popped right out. Cover the entire dome with whipped cream, and just have fun putting on the toppings however you want. The cake will be so moist and the flavor will have developed really well.

Ice Cream Sandwiches

This is an easy recipe that you could make with your kids for dessert or even a hot summer day treat! It is way yummy and super easy!

30 of your Favorite Cookies (Whether they be homemade or store bought)
1 container of your favorite Ice Cream
1 C. Chopped Nuts (optional)

Spoon generous amount of ice cream on half of the cookies, then top with the other cookies. Roll edges of sandwiches in chopped nuts if desired. Freeze 1-2 hours until firm. Keep frozen until ready to serve