Here in the south, church dinners are a tried and true source of new recipes, and that's where I was first introduced to a version of this cold, creamy, and delicious semi-homemade ice cream cake. This is one of those dishes that's made of such common-place ingredients, and is so easy to put together, it almost seems too good to be true.
But trust me, the result is so much greater than the sum of it's parts!
- 2 boxes vanilla ice cream sandwiches (the ones with chocolate cookie outsides, vanilla insides)
- 2 large or 3 small containers whipped topping
- 1 small package instant chocolate pudding
- 1 bottle chocolate fudge magic shell
- chopped nuts
Step 1--Remove papers from 10-11 ice cream sandwiches, and place in the bottom of a 9 x 13 pan (or slightly larger--I usually have to squish the sides a little to make it fit.
Step 2--Mix together chocolate pudding powder and 1 large or 1 1/2 small container of thawed whipped topping. (This works easier if you put it in a larger bowl instead of just mixing it in the whipped topping container.)
The whipped topping will "deflate" just a bit, and the mixture will thicken to the texture of a sort of whipped chocolate mousse.
Step 3--Spread "chocolate mousse" mixture over the layer of ice cream sandwiches
Step 4--Add another layer of ice cream sandwiches
Step 5--Add a layer of plain whipped topping.
Step 6--Drizzle liberally with magic shell, and sprinkle with chopped nuts.
And here is the hard part--cover and put in the freezer until frozen firm--I'd say at least 4 hours, but I usually make this the night before and freeze overnight to be sure.
This is a "sliceable" or "scoopable" dessert but I usually cut it into squares and serve it that way so that you can see the layers.
When I first tasted of one of these at a church supper, and told my mother about it, she didn't think it sounded that good, because she doesn't really care for ice cream sandwiches that much. Once she tasted it though, she became as big a fan as I am, and she's already put her request in for one of these for her birthday in August. That's why I surprised her with one early, for Mother's Day. (Hence the "fine china" in the pictures above--who wants to wash dishes on Mother's Day?)
Variations and tips:
I haven't tried it yet, but I think this would be delicious using butterscotch pudding and caramel magic shell.
You can use chocolate or caramel ice cream syrup if you don't have magic shell.
Once it's frozen hard, I have packed these in an ice chest and transported them to a family pot-luck.
What summer goodies have you been gearing up to make this year?
Until next time, good (un)cooking, and good eating...
This post is linked to:
Sweet and Savory Saturdays at Dessert Now, Dinner Later
Saturday Night Special at Funky Junk Interiors
Saturday Show and Tell and Cheerios and Lattes
The Weekend Re-Treat at The Best Blog Recipes
Meatless Monday at My Sweet and Savory
Church Supper at Everyday Mom's Meals
Sweet and Savory Sunday at Cookin' for the Seven Dwarfs
See Ya in the Gumbo at Ms enPlace
Foodie Friday at Rattlebridge Farm
Sundae Scoop at I Heart Naptime
BBQ Block Party at Easy Life Meal and Party Planning