Tuesday, July 22, 2008
Malted Milk Ball Ice-Cream Dessert
Preparation Time : 8 minutes Chill: 3 hours
3 1/3 cups malted milk balls (10 1/2 ounces)
1 container (12 ounces) frozen whipped topping, thawed
12 frozen rectangular ice-cream sandwiches
1 cup hot fudge sauce, warmed, if desired
Place malted milk balls in resealable plastic food-storage bag. Tap with rolling pin or meat mallet until coarsely crushed. Reserve 1/3 cup.
Mix remaining crushed malted milk balls and the whipped topping.
Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan. Spread whipped topping mixture over ice-cream sandwiches. Sprinkle with reserved crushed malted milk balls. Cover and freeze 2 to 3 hours or until firm.
For servings, cut into 4 rows by 3 rows. Top with fudge sauce. 12 servings.
Success Hint: Frozen malted balls crush more easily than crushed when at room temperature.
Special Touch: Substitute Neapolitan or chocolate ice-cream sandwiches for regular vanilla ice-cream sandwiches.