Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with a wire whisk until blended. Add dry pudding mix, stir 2 minutes or until well blended. Gently stir in chopped cookies; set aside. Arrange 4 of the ice cream sandwiches, side by side, on 24-inch long piece of foil; top with half of the coolwhip mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet. Freeze at least 4 hours before serving. Store leftover dessert in freezer.
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