Community Cookbook Corner: Kim Scudder’s Ice Cream Sandwich Dessert
There is nothing quite like a classic community cookbook to find the absolute best, crowd-pleasing recipes. These spiral-bound treasures are a snapshot of local history, packed with hand-picked dishes that have been tested and perfected at decades of potlucks, family reunions, and backyard barbecues.
Today, we are diving into a fantastic heirloom cookbook: “Celebrating 175 Years (1832 – 2007)” from the First Christian Church of Greensburg, Indiana. This wonderful collection was put together to honor nearly two centuries of faith, fellowship, and, of course, incredible home cooking in our community.
In the “Cakes, Cookies & Desserts” section, we found a recipe shared by Kim Scudder that is absolutely perfect for the warm days ahead. If you need a quick, no-bake treat that looks impressive and tastes incredible, this Ice Cream Sandwich Dessert is a guaranteed winner. It takes just a few simple ingredients to create a layered, frozen masterpiece that kids and adults alike will love.
Here is how you can make it at home:
Ice Cream Sandwich Dessert
Recipe by: Kim Scudder
From the First Christian Church of Greensburg 175th Anniversary Cookbook
Ingredients:
- Ice cream sandwiches (enough to line your pan)
- 12 oz. Cool Whip
- 1 jar hot fudge ice cream topping
- Peanuts, M&M’s, or chocolate chips (about 3 cups total)
Instructions:
- Layer the Base: Unwrap the ice cream sandwiches and place them in a single layer in a 13 x 9-inch pan, making sure they are touching.
- Add the Fudge: Evenly top the ice cream sandwiches with the jar of hot fudge topping.
- The First Crunch: Sprinkle half of your peanuts, M&M’s, or chocolate chips over the hot fudge layer.
- The Topping: Cover the entire mixture smoothly with the 12 oz. of Cool Whip.
- Final Touch: Top the Cool Whip with the remaining half of your peanuts, M&M’s, or chocolate chips.
- Freeze & Serve: Place the pan in the freezer until firm. When ready to enjoy, cut into squares and serve immediately!
Helpful Baking Tips from the Cookbook:
- When using M&M’s: The smaller baking mini-M&M’s work best for easy slicing.
- When using chocolate chips: Miniature chocolate chips are ideal so they aren’t too hard when frozen.
- When using peanuts: Finely chopped peanuts work much better than whole or larger nuts, giving you the perfect crunch in every single bite.
Do you have a favorite recipe from a local community cookbook, or did you grow up eating this classic dessert? Let us know in the comments below, or share your favorite kitchen memories with us!
