Instructions

Chocolate Sheets

1. Make the chocolate sheets by tracing your pan on parchment paper. Repeat this three times. Turn the sheet over and place it on a baking pan (that can fit in your fridge).
2. With an offset spatula, evenly divide the melted chocolate into the center of each traced outline for your baking pan. Smooth it out to an even layer. If your pan is flared out, (meaning not straight-walled) you may need to make one the full size and the other two a tad smaller to fit inside of the pan.
3. Place in the fridge to firm up.

Prepare the Loaf Pan

1. While the ice cream is softening, line an 11×6” freezer-safe loaf pan with plastic wrap with at least a 6” overhang on all sides. Next, line the bottom and up the ends with parchment paper with at least a 2” overhang sling. This will make it easier to unmold the dessert. *Note: you can use a standard loaf pan as well if that’s all you have.

Assemble the Viennetta

*note: if your kitchen area is warm, work fast when assembling or place freezer packs underneath the ice cream and the baking pan.

1. Remove the Edy’s/Dreyer’s Slow Churned® Classic Vanilla Ice Cream from the freezer and allow it soften enough so you can spread it out. Do not let it melt.
2. Spoon out 1/3^rd of the ice cream into the lined pan. Spread it out into an even layer. Follow this up with 1/2 of the Nabisco Chips Ahoy! Dessert Toppings.
3. From the fridge, grab one of your chocolate sheets and place that on top of the cookie pieces.
4. Add another third of the ice cream, smoothing it out into an even layer followed by 1/2 of the Oreo Cookie Pieces Dessert Toppings and one more chocolate sheet.
5. Repeat one more time adding the remaining third of the ice cream, the remaining Oreo, and Chips Ahoy! Cookie pieces and the final chocolate sheet.
6. Grab the overhang of the parchment paper and plastic wrap to wrap the dessert up. Gently press the top down as you are wrapping it as this will help.
7. Place the Viennetta into the freezer freezing for at least 6 hours or overnight.

Ice Cream Snack Break

1. While the Viennetta is freezing, scoop a couple of Rocky Road ice cream into a dish, drizzle on 2 tablespoon of Hard Shell Chocolate Sauce, and sprinkle on a few pieces of Oreo Cookie Pieces Dessert Toppings.

Frost and enjoy the Viennetta

1. Remove the frozen Viennetta from the freezer and remove it from the loaf pan, invert it so the bottom of the loaf pan is now facing upwards, onto a freezer-safe serving dish. Remove the plastic wrap, parchment paper and discard.
2. Working quickly, spread out the prepared whipped cream all over the Viennetta. Drizzle on the hard shell chocolate sauce and the remaining cookie dessert toppings. If necessary, place the Viennetta back into the freezer (uncovered) for 15-30 minutes to harden.
3. When ready to serve, dip a sharp knife into hot water, wipe it dry and then slice and serve.
4. Store any remaining cookie dessert, covered with plastic wrap in the freezer for up to one week.