Ingredients:

  • 12 standard size ice cream sandwiches
  • 1.5 quarts cookies and cream ice cream
  • 8 oz whipped topping, thawed
  • 1 cup crushed chocolate sandwich cookies

Instructions:

  1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to act as a sling for easy removal.
  2. Arrange 6 ice cream sandwiches in the bottom of the pan, pressing them together to eliminate gaps.
  3. Allow the ice cream to sit at room temperature for 5-10 minutes until spreadable but still holding its shape.
  4. Spread half of the ice cream in an even layer over the first row of ice cream sandwiches, smoothing the edges with an offset spatula.
  5. Place the remaining 6 ice cream sandwiches on top of the ice cream layer, pressing down gently for a level surface.
  6. Spread the remaining ice cream over the second layer of sandwiches until the surface is completely flat.
  7. Spoon the thawed whipped topping over the top and smooth it to the edges of the pan.
  8. Immediately sprinkle the crushed chocolate sandwich cookies over the topping, pressing lightly to adhere.
  9. Freeze for at least 3 hours, or overnight for a firmer set.