Join Login Search
For Electric Cooperative Members
For Electric Cooperative Members

Susan Brashier | San Bernard EC

“This versatile recipe can be made with regular-sized ice cream sandwiches or the miniature size. Also, you can mix and match ice cream flavors, or make your own hot fudge topping.”

19 ice cream sandwiches
1 jar hot fudge topping (12 to 16 ounces), softened
12 ounces nondairy whipped topping
1 cup salted peanuts, coarsely chopped

  • Line the bottom of a 13-by-9-inch baking dish with ice cream sandwiches, trimming to fit if necessary. Top with half the hot fudge, half the nondairy whipped topping and half the peanuts. Repeat, layering remaining sandwiches, hot fudge, topping and peanuts.
  • Freeze for several hours or until very firm. Thaw about 10 minutes before serving.

Servings: 20. Serving size: 5.5 ounces. Per serving: 131 calories, 2.58 g protein, 5.67 g fat, 18.70 g carbohydrates, 0.78 g dietary fiber, 142 mg sodium, 4.33 g sugars, 0 mg cholesterol


  • Depending on the brand of fudge topping, you may need to soften it a bit in the microwave. To do this, follow directions on package for heating, but heat only until soft. Do not let it get too hot.