Adapted from another recipe and re-magicked by Stefanie Octave, Condo AP Bookkeeper
- 16 ice cream sandwiches
- 2 (8 ounce) containers of Cool Whip whipped topping
- 1 (12 ounce) jar chocolate fudge topping, room temperature
- 1 box of devil’s food cake cookies
- 1 small box of chocolate instant pudding (prepare as on box)
- 2 standard Hershey Bars
Directions
- Place ice cream sandwiches & cookies side by side in a 9x13 inch baking dish. Cut, shape and chisel if necessary to fit the bottom of the dish. Just make certain that the bottom is completely covered with CHOCOLATE!!!
- Make pudding as stated on box (Mix with two cups of milk)
- Next mix pudding with 1 tub of Cool Whip.
- Drizzle ice cream sandwich/cookie layer with half of the hot fudge topping (warm in the microwave for 35 seconds or so if necessary), then cover the fudge layer with the whipped cream/pudding topping. Yummmmm…try to resist the temptation of taste testing…….
- Cover and put in freezer for an hour or so - during this stressful hour or so of WAITING – watch a little bit of Charlie and the Chocolate Factory or perhaps do some Yoga -after an hour or so- mix 1 tub of Cool Whip with the 95% of the remaining hot fudge warmed up a bit (leave 5% of hot fudge topping for decorating)
- Remove cake from freezer and top with cool whip/chocolate fudge topping. Drizzle remaining hot fudge on cool whip/hot fudge topping and swirl a bit with spoon!
- *Bedazzle* with rainbow sprinkles and frame this masterpiece with Hershey chocolate squares (see picture)
- Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
- Hold on to your boot straps – loosen your belt and enjoy this Bell-Anderson family recipe!!!!
- Suggestions – use different pudding flavors/ice cream sandwich flavors/caramel topping instead of chocolate….be creative =) ENJOY!!!!
And now for the photograpic evidence:
