Layered Ice Cream DessertThis is a dessert that I had last week at singing school. When I first saw it, I thought, “Boy! Someone has really gone all out on this!” Appearances can be deceiving, for I learned that it is incredibly easy. I took this to church for dessert Sunday, and it was devoured! I’m including my tips for making it as cost-effective as possible.

First, take a 9″x 13″ and place a layer of ice cream sandwiches in the bottom (I used 9 sandwiches for each layer, 18 total). Layer Cool Whip over the sandwiches, and then drizzle chocolate sauce and/or caramel sauce – typical ice cream sundae toppings. Make another exact layer on top of it. Freeze until ready to serve. Voila – an impressive, simple, and yummy dessert!

This recipe was so easy that I doubled it and stored one in the freezer for later. I bought a large box of 36 ice cream sandwiches at BJ’s for $6.19, which makes 2 complete desserts. A 2-pack of 16 oz. Cool Whip was $3.99; this is enough for 4 desserts – 2 per 16 oz. tub. I tend to pinch every penny, so I made my own chocolate sauce, which was divine, if I do say so myself! I got the recipe from my Hershey’s Chocolate Lovers Cookbook.

Chocolate Sauce

2 tablespoons butter
1/3 cup sugar
2 Tbsp. cocoa
2 Tbsp. light corn syrup (Karo)
1/4 cup evaporated skim milk (I used whole milk, which worked)
1 tsp. vanilla extract

In small saucepan over low hear, melt butter. Remove from heat; stir in sugar, cocoa, and corn syrup. Stir in evaporated milk.Cook over low heat, stirring constantly, just until mixture begins to boil and is smooth.Remove from heat; stir in vanilla. Cool slightly.
3/4 cup sauce, about 12 servings


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