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Frozen Cookies & Cream Cake

Active Time: 15 minutes • Total Time: 15 minutes plus freezing • Serves: 20

3 containers (8 ounces each) Schnucks whipped topping, thawed
2 (12-count) packages Schnucks ice cream sandwiches
1/2 cup Culinaria chocolate fudge sauce, divided
1/2 cup Culinaria sea salt caramel chocolate sauce, divided

1. Spread 1 container whipped topping in bottom of 13 x 9-inch glass, ceramic or metal baking dish. Unwrap 11 frozen ice cream sandwiches; arrange sandwiches flat across dish over whipped topping. You will need to cut 1 or 2 sandwiches in half to cover. Spread second container whipped topping evenly over sandwiches.

2. In each of two microwave-safe small bowls, add fudge and caramel chocolate sauces. Heat in microwave oven on high 10 to 15 seconds or until sauces melt slightly; stir until smooth. Drizzle 1/4 cup of each sauce in zigzag pattern over whipped topping. Unwrap remaining 13 sandwiches and arrange in dish, cutting to fit. Spread remaining container whipped topping over ice cream sandwiches. Drizzle remaining 1/4 cup of each sauce in zigzag pattern on top of dessert. Place dessert in freezer. Freeze 1 hour or until sauces are firm. Cover dish with plastic wrap and freeze at least 2 hours longer or up to 3 days ahead.

3. Before serving, cut dessert lengthwise into 4 strips, then cut each strip crosswise into 5 pieces.

Each serving: about 290 calories, 19 g total fat (13 g saturated),
26 mg cholesterol, 205 mg sodium, 46 g carbohydrate,
0 g fiber, 4 g protein

Cook’s Wisdom

For easier slicing, dip knife into tall glass of very hot water. Carefully wipe knife dry before slicing.

If desired, recipe can be cut in half to serve 10 in an 8 x 8-inch baking dish.