Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped cookies.
Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the COOL WHIP mixture. Repeat layers. Cover with remaining ice cream sandwiches.
Frost top and sides of dessert with remaining COOL WHIP. Fold foil to make packet.
Freeze 4 hours or until firm.
Since this ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.
The consistency of fudge topping can vary depending on what brand you purchase. If the fudge topping mixture is too thick to spread easily, stir 1/4 cup milk into the fudge topping before using as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.