Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.
Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of Reynolds Wrap® Aluminum Foil; cover with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.
Freeze 4 hours.
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in up to 1/4 cup milk.
Prepare using Neapolitan ice cream sandwiches.
Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* 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.