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)
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.
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.