This recipe is adapted from one on and makes a quick, delicious dessert using store-bought ice-cream sandwiches.


  • 3/4 cup chocolate syrup
  • 1/4 cup creamy peanut butter
  • 5-10 ice cream sandwiches*
  • 1 cup frozen whipped topping, thawed
  • 1/2 cup salted nuts (I used cashews)

*I used 10 mini ice cream sandwiches (1-1/2 x 3 inches) but any size could be used and easily cut to fit the pan.

One 9-inch loaf pan

Pour the chocolate syrup into a 2-cup glass measure and microwave approximately 2 minutes until very hot but not boiling.  Stir in the peanut butter until melted and smooth.  Set aside to cool.

In a 9-inch loaf pan, place a layer of ice-cream sandwiches.  Sandwiches can be cut to fit.

Spread a half-cup of whipped topping over the sandwiches.  Pour half of the chocolate/peanut butter mixture over the topping.  Sprinkle with 1/4 cup of nuts.

Repeat layers.

Cover and freeze for at least 2 hours.  Cut into squares to serve.  This dessert can be served directly from the freezer.

Servings:  6