Prep 15 mins
Cook 3 hrs
From Betty Crocker Easy Get-Togethers, this sounds like a fun make-ahead dessert for a crowd. Cooking time is freezing time.
- 3 1⁄3 cups malted milk balls (10 1/2 ounces)
- 1 (12 ounce) container frozen whipped topping, thawed
- 12 frozen rectangular ice cream sandwiches
- 1 cup hot fudge, warmed, if desired (optional)
- Place malted milk balls in resealable plastic food-storage bag.
- Tap with rolling pin or meat mallet until coarsely crushed.
- Reserve 1/3 cup.
- Mix remaining crushed malted milk balls and the whipped topping.
- Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
- Spread whipped topping mixture over ice-cream sandwiches.
- Sprinkle with reserved crushed malted milk balls.
- Cover and freeze 2 to 3 hours or until firm.
- For serving, cut into 4 rows by 3 rows.
- Top with fudge sauce.
- We have found that frozen malted milk balls crush more easily than when crushed at room temperature.
Had this at a friend's yesterday ... it was yummy and so easy. She used chocolate whipped topping and no hot fudge. I'll be making this soon!
WOW - This was great! My family loves malt but it's so hard to find good recipes with a strong malt flavor. This was easy and would be great for a crowd. I did add some extra malted milk powder to the whipped topping and crushed malted balls. This is now a staple in our house. Thanks so very much for posting.