Place 1/2 cup each raspberries and strawberries in medium bowl. Mash lightly with fork. Gently stir in 1 1/2 cups of the whipped topping.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; spread with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before slicing to serve. Store leftovers in freezer.
Originally Submitted
11/16/2008
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