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!