Prep time |
Cook time |
Servings |
15 min |
5 hr |
16 |
Ingredients
1 pkg. (18 to 20 oz.) brownie mix (13x9-inch pan size)
18 OREO Cookies, chopped
3 cups vanilla ice cream, slightly softened
2 Tbsp. multi-colored sprinkles (red, white and blue)
Instructions
- Heat oven to 350°F.
- Line 15x10x1-inch pan with foil, with ends of foil extending over sides. Prepare brownie batter as directed on package; spread onto bottom of prepared pan. Top with cookies; press lightly into batter to secure.
- Bake 12 to 15 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake) Cool completely.
- Use foil handles to remove brownie from pan. Remove and discard foil. Cut brownie crosswise in half. Spread ice cream onto bottom side of one brownie half; cover with remaining brownie half, top side up. Wrap in foil. Freeze 3 hours or until firm.
- Cut filled brownie into 16 triangles; coat one edge of each triangle with sprinkles.
- Freeze 1 to 2 hours or until firm.
Chef’s notes
Variation - Prepare using your favorite variety of OREO Cookies and/or your favorite flavor of ice cream.
Note: These easy-to-make ice cream sandwiches can be frozen in airtight container up to 1 week before serving.