PRIZE TESTED RECIPES
5
$400 WINNER
Jana Razlaff,
r u s t o n , la
ICE CREAM SANDWICHES CATEGORY, JUNE 2010
CHOCOLATE-MARSHMALLOW ICE CREAM SANDWICHES
io
miniature caramel Twix bars
1
2-layer-size chocolate
cake mix
2
eggs
A
cup vegetable oil
'A
cup water
2
cups chocolate ice cream
2
/3
cup marshmallowcreme
1
. Unwrap Twix bars; place in
resealable plastic bag. Seal
and freeze
2
hours.
2.
Meanwhile, to prepare
cookies, preheat oven to
350°F. In mixing bowl
combine cake mix, eggs, oil,
and water. Beat with electric
mixer until combined. Drop
dough by well-rounded
teaspoons onto ungreased cookie sheets. Bake
about 10 minutes or until tops are set. Cool
1 minute on cookie sheets. Remove cookies;
cool completely on wire racks.
3.
Spoon ice cream into large bowl. Let stand
10 minutes to soften slightly. Meanwhile, using
flat side of meat mallet or a rolling pin, crush
frozen Twix bars. Stir into ice cream; return to
freezer until ready to use.
4.
Spread marshmallow creme on flat sides of
half of the cookies; place, creme side up, on a
shallow baking pan. Using a small ice cream
scoop, place some ice cream mixture onto flat
sides of remaining cookies. Place on same
baking pan, ice cream side up. Loosely cover
and freeze for
2
hours or until firm.
5.
Gently sandwich cookies together. Serve
immediately or wrap each sandwich in plastic
wrap and freeze in freezer container for up to
1 month. MAKES ABOUT 14 SANDWICHES.
4
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