Ice Cream Sandwich Dessert

When I started dating my husband (a million years ago when he was just 16 and I, 15) one of his guilty pleasures was stopping by the Dairy Queen for a Peanut Buster Parfait. Although, when you are 16 and have a great metabolism, I suppose there is nothing 'guilty' about it! My ice cream loves were simpler... soft serve twists, or perhaps a Dilly Bar, or even an ice cream sandwich. Mmmmmm.

Here we are, 20 years later and he still loves peanut butter parfaits and I still love ice cream sandwiches! When I saw this dessert recipe put out by Cedar Crest Ice Cream I couldn't help but smile. It's not only perfect for the two foods we love, but it's perfect for a nice hot hot summer evening!



Ice Cream Sandwich Dessert


19 ice cream sandwiches
12-ounce carton frozen whipped topping, thawed
16-ounce jar hot fudge topping
16-ounce jar butterscotch caramel or plain caramel topping
3/4 cup salted pecans, chopped
12 pecan halves
1 milk chocolate bar, optional
6-8 maraschino cherries, halved & drained, optional

Remove wrappers from ice cream sandwiches. Place one whole and one half sandwich along a short side of an unbuttered 9-inch by 13-inch pan. Arrange 8 sandwiches in the opposite direction in the pan. Spread half the whipped topping over the sandwiches.
Spoon caramel topping evenly over whipped topping. Sprinkle with chopped pecans. Repeat layers with remaining ice cream sandwiches. Spoon hot fudge topping over sandwiches and top with remaining whipped topping.

Arrange pecan halves evenly over top. Decorate with chocolate curls and cherries, optional. Cover pan and freeze for several hours or overnight. Remove from freezer 20 minutes before serving.