Yum, Yum, Get Me Some

July 07, 2009

You know the saying, "When it rains, it pours." That seems to be the case at our house these days. The last 3 weeks have been crazy. So crazy that I haven't really managed to blog about anything fun or exciting. 3 weeks ago was Summer Bible School. Then my car broke down for 8 days. The day I got my car back, our home's air conditioning went out (I should mention that it was HOT that day). Then we left for vacation and on the way back I lost my wallet. I'm working diligently to replace what was in it (ie: standing in line at the BMV today)..... and then I get a call today that Nathan's car had problems and we took it to the shop. I'm sort of afraid to get out of bed tomorrow!

So.... thanks for letting me vent. :)

Because I've been too busy to come up with life-changing, fascinating blog posts lately... I'm just going to share a recipe today. Trust me though, this recipe could be life changing.

This is from Kraft. I use this recipe a lot and I love it. It will impress your guests, I promise. Look at how pretty it is when it's sliced. It looks fancy, doesn't it?

Here's the recipe you've all been waiting for!

Oreo and Fudge Ice Cream Sandwich Cake

½ cup hot fudge ice cream topping, warmed in microwave (*see note at bottom of recipe)

1 tub (8 oz) Cool Whip, thawed (I use more so I buy the bigger tub)

1 package (4 serving size) chocolate instant pudding

8 Oreos, chopped (about 1 cup)

12 vanilla ice cream sandwiches, unwrapped

Pour fudge topping into a bowl and add 1 cup of the Cool Whip. Stir with wire whisk until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Gently stir in chopped Oreos; set aside. Stick clean finger in bowl to lick a bite because you can't resist.

Arrange 4 of the ice cream sandwiches, side-by-side, on 24” piece of foil (on top of a dish that can go in the freezer). Top with half of the mixture you made. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides with remaining Cool Whip. Bring foil sides up and loosely seal the packet. Freeze for at least 4 hours.

*Note: If your fudge topping mixture is too thick to spread easily (depends on the brand), stir in about ¼ cup milk. I usually have to do this.

Makes 12 servings.