Instructions

1. Place the Cookies ‘n Cream mix in a bowl and add 3/4 cup milk.
2. Whisk until well combined.
3. Add in the mascarpone and whisk until combined.
4. Add in half the container of Cool-Whip
5. Whisk until smooth and well combined.
6. Line a large loaf pan with parchment paper leaving 3-4” stick up above the top of the pan.
7. Lay 3 of the Ice Cream Sandwiches side by side. I did vanilla, chocolate, vanilla.
8. Spread half of the whipped mascarpone cookie mix as evenly as possible on top of the Ice Cream Sandwiches.
9. On top of that spread 1/2 of the hot fudge taking it all the way to the edges.
10. Next place 3 more Ice Cream Sandwiches. (This time I did chocolate, vanilla, chocolate)
11. Add the remaining whipped mascarpone mixture.
12. Top with the remaining fudge.
13. With the remaining Cool-Whip, cover the top and sides (as best you can).
14. With the pieces of parchment that stick up over the top, gently fold them over to cover the dessert. If it’s not all covered, just use an extra piece to cover any exposed areas. Don’t press down hard.
15. Covered the entire pan with aluminum foil (again, don’t press down all the way to smush the dessert).
16. Freeze for about 5 hours or overnight.
17. To serve, unwrap, peel off the parchment paper off the top and lift it out using the long parchment paper pieces.
18. Unwrap the sides and let sit for about 1 minute.
19. Using a sharp knife (not serrated) cut in slices. What I did to make it easier is that I ran my knife under very hot water. I then wiped the blade dry and then cut. The fudge is a little harder to cut through initially but it’ll go through.