Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Topping | not in our table | 0 |
| Fudge | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 19 ice cream sandwiches
- 1 (12-oz) tub frozen whipped topping, thawed
- 1 (11¾-oz) jar hot fudge ice cream topping
- 1 cup salted peanuts
Directions
Cut 1 ice cream sandwich in ½.
Place 1 whole and one ½ sandwich along short side of ungreased 13"x9"x2" pan.
Arrange 8 sandwiches in opposite direction in pan.
Spread with ½ of whipped topping.
Spoon fudge topping by teaspoonfuls onto whipped topping.
Sprinkle with ½ cup peanuts.
Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts, pan will be full.
Cover and freeze up to 2 months.
Remove from freezer 20 minutes before serving.
Cut into squares.
Category:Cathy's Recipes
Category:Kid Recipes
Category:Frozen dessert Recipes
Category:Nondairy topping Recipes
Category:Peanut Recipes