Thursday, July 14, 2011

Coconut "Ice Cream" Cookie Sandwich with Caramel Dipping Sauce

Coconut Ice Cream Cookie Sandwich
with Caramel Dipping Sauce
Coconut Ice Cream Cookie Sandwich with Caramel Dipping Sauce
28- 3 inch chocolate chip cookies, pre-made
1 package (4 serving size) instant vanilla pudding
1 1/2 cups milk
1 cup whipped topping
1 1/4 cups toasted coconut

Caramel Sauce (find a recipe on-line, use store bought, or melt caramels)

In a medium bowl, whisk the dry pudding and milk until smooth.  Fold in the whipped topping and coconut.  Place in the fridge for 5 minutes or until set.  Place 14 cookies on the counter with their top sides facing down.  Divide the pudding mixture between the 14 cookies and top each with a remaining cookie.  Place on a cookie sheet in the freezer for 1-2 hours or until firm.  Once firm, store stacked in a freezer safe container.  Serve with a side of caramel sauce or drizzle each cookie before serving.

Yields: 14 cookies

*Have fun creating new combinations.  You could make peanut butter cookies with chocolate filling, and cover the exposed sides with fun candies before freezing.  Yum!

1 comment:

Claire said...

that looks so good I will so try it!