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Whisk fudge topping and ½ cup (125 mL) of whipped topping in a medium bowl until blended.
Add dry pudding mix; stir 2 minutes.
Stir in chopped cookies.
Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the pudding mixture.
Repeat layers.
Top with remaining sandwiches.
Frost top and sides with remaining whipped topping.
Bring up foil sides; double-fold top and ends to loosely seal packet.
Freeze 4 hours.
Remove from freezer 10 minutes before serving; let stand at room temperature until slightly softened before slicing.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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