Peaches and Ice Cream Sandwich Bars

• 10 -14 rectangular ice cream sandwiches
• 2 pints mango sorbet or 2 pints peach sorbet, softened
• 1 (8 ounce) carton sour cream
• 1 cup whipping cream
• 34 cup powdered sugar
• 2 cups blueberries or 2 cups raspberries

1. Place ice cream sandwiches in bottom of 13x9x2-inch baking pan or 3-quart.
2. rectangular baking dish, cutting to fit as necessary.
3. Spread sorbet on top of ice.
4. cream sandwiches.
5. Freeze about 15 minutes or until sorbet is firm.
6. In medium bowl, combine sour cream, whipping cream, and powdered sugar.
7. Beat with electric mixer on medium speed until mixture thickens and holds soft.
8. peaks.
9. Spread on top of sorbet.
10. Cover and freeze for at least 4 hours or until firm.
11. Let stand at room temperature for 10 minutes.
12. Top with blueberries.

rectangular ice cream sandwiches, mango, sour cream, whipping cream, powdered sugar, blueberries

Taken from www.food.com/recipe/peaches-and-ice-cream-sandwich-bars-265881 (may not work)