OREO Brownie Ice Cream Sandwich Pops
Ingredient List
- 1 pkg. (18 to 20 oz.) fudge brownie mix (13x9-inch pan size)
- 12 OREO Cookies, chopped
- 2 cups vanilla ice cream, slightly softened
- 2 Tbsp. multi-colored sprinkles
Nutritional Information
| Calories | 300 |
| Total fat | 13g |
| Saturated fat | 4.5g |
| Trans fat | 0g |
| Cholesterol | 35mg |
| Sodium | 200mg |
| Total Carbohydrate | 43g |
| Dietary fiber | 1g |
| Total sugars | 29g |
| Added sugars | 28g |
| Protein | 3g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 10% DV |
| Potassium | 4% DV |
- 1
Heat oven to 350°F.
- 2
Line 15x10-inch pan with foil, with ends of foil extending over sides of pan. Prepare brownie batter as directed on package; spread onto bottom of prepared pan.
- 3
Top with chopped cookies, lightly pressing cookies into batter to secure.
- 4
Bake 15 to 18 min. or until toothpick inserted in center of brownie comes out with fudgy crumbs. (Do not over bake.) Cool completely.
- 5
Use foil handles to lift brownie from pan. Remove and discard foil. Cut brownie crosswise in half.
- 6
Turn 1 brownie half over; spread evenly with ice cream. Cover with remaining brownie half, top side up. Wrap tightly in foil.
- 7
Freeze 3 hours or until firm.
- 8
Cut brownie stack into 16 bars. Insert wooden pop stick into ice cream filling in each brownie stack. Coat 2 edges of each brownie stack with sprinkles.