Malted Milk Ball Ice-Cream Dessert

From Betty Crocker Easy Get-Togethers, this sounds like a fun make-ahead dessert for a crowd. Cooking time is freezing time.

• Ready In: 3 hrs 15 mins
• Serves: 12

Ingredients

• 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)

Directions

1. Place malted milk balls in resealable plastic food-storage bag.
2. Tap with rolling pin or meat mallet until coarsely crushed.
3. Reserve 1/3 cup.
4. Mix remaining crushed malted milk balls and the whipped topping.
5. Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan.
6. Spread whipped topping mixture over ice-cream sandwiches.
7. Sprinkle with reserved crushed malted milk balls.
8. Cover and freeze 2 to 3 hours or until firm.
9. For serving, cut into 4 rows by 3 rows.
10. Top with fudge sauce.
11. Note:
12. We have found that frozen malted milk balls crush more easily than when crushed at room temperature.