ICE CREAM ON A STICK

Better Homes & Gardens - Best of Summer Recipes - - Pop Art -

prep 20 min­utes freeze 2 hours 40 min­utes

15 choco­late sand­wich cook­ies,

crushed

3 Tbsp. melted but­ter, cooled

1/2 of a 1.75- qt. car­ton

choco­late ice cream,

soft­ened

1/2 of a 1.75- qt. car­ton vanilla

ice cream, soft­ened

1/2 cup chopped straw­ber­ries

1/2 of a 1.75- qt. car­ton

straw­berry ice cream,

soft­ened 1. Line a square bak­ing pan (9×9 or 8×8 inches) with waxed pa­per, leav­ing edges ex­tended over pan. Stir to­gether cook­ies and but­ter; press mix­ture into pan. Freeze 10 min­utes.

2. Spread an even layer of choco­late ice cream over cookie layer; freeze 15 min­utes. Re­peat with vanilla ice cream.

3. Stir straw­ber­ries into straw­berry ice cream. Spread over vanilla layer; freeze 15 min­utes. In­sert 16 craft sticks, evenly spaced. Loosely cover; freeze 2 hours or un­til firm.

4. Us­ing edges of waxed pa­per, lift dessert from pan. Cut be­tween sticks into 16 bars. each serv­ing 254 cal, 13 g fat (8 g sat. fat), 38 mg chol, 132 mg sodium, 32 g carb, 1 g fiber, 24 g sug­ars, 3 g pro.

GET THE KIDS IN ON THE AC­TION

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