Chocolate Mudslide Ice Cream Cake

• 2 Tbsp. Maxwell House Instant Coffee Original Roast
• 2 Tbsp. water
• 1/2 cup hot fudge ice cream topping, warmed
• 3 cups thawed Cool Whip Whipped Topping, divided
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 8 chocolate chip cookies (2 inch), chopped
• 12 vanilla ice cream sandwiches

1. Mix coffee granules and water; set aside.
2. Whisk fudge topping and 1 cup Cool Whip in medium bowl until blended.
3. Add dry pudding mix; stir 2 min.
4. Remove 1 tsp.
5. of the coffee; reserve for later use.
6. Add remaining coffee to pudding mixture; mix well.
7. Stir in chopped cookies.
8. Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long piece of foil; top with half the pudding mixture.
9. Repeat layers.
10. Top with remaining ice cream sandwiches.
11. Frost top and sides of dessert with combined remaining Cool Whip and coffee.
12. Bring up foil sides; fold top and ends to make loose packet.
13. Freeze 4 hours before serving.

maxwell, water, cream topping, topping, chocolate chip cookies, vanilla ice cream sandwiches

Taken from www.kraftrecipes.com/recipes/chocolate-mudslide-ice-cream-cake-182219.aspx (may not work)