OREO & Fudge Ice Cream Cake

This dessert is super-easy to put together, and keeps very well in the freezer for days... if it lasts that long!  We've probably made this a dozen times or more, as it's an oft-requested birthday cake by Brian!

OREO & Fudge Ice Cream Cake
(from Kraft Foods)

Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.

Margene's Strawbana Frozen Delight

Margene's Strawbana Frozen Delight

1.5 quarts pineapple sherbet
1 tub (box) frozen strawberries (in syrup)
4 large bananas (just barely yellow), cut into bite-sized pieces

Thaw frozen strawberries and let pineapple sherbet soften.
Stir together in a large bowl.
Add cut-up bananas.
Spoon into glass 9x13" pan.
Cover and freeze for several hours.
Once frozen, cut into squares, serve, and enjoy!