OREO Brownie Ice Cream Sandwiches
16 servings
5h Cook
Ingredient List
- 1 pkg. (18 to 20 oz.) brownie mix (13x9-inch pan size)
- 18 OREO Cookies, chopped
- 3 cups vanilla ice cream, slightly softened
- 2 Tbsp. multi-colored sprinkles or nonpareils (red, white and blue)
Nutritional Information
| Calories | 310 |
| Total fat | 13g |
| Saturated fat | 3.5g |
| Trans fat | 0g |
| Cholesterol | 25mg |
| Sodium | 180mg |
| Total Carbohydrate | 45g |
| Dietary fiber | 1g |
| Total sugars | 32g |
| Added sugars | 31g |
| Protein | 3g |
| Vitamin D | 0% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
| Potassium | 4% DV |
- 1Heat oven to 350°F.
- 2Line 15x10x1-inch pan with foil, with ends of foil extending over sides. Prepare brownie batter as directed on package; spread onto bottom of prepared pan. Top with cookies; press lightly into batter to secure.
- 3Bake 12 to 15 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- 4Use foil handles to remove brownie from pan. Remove and discard foil. Cut brownie crosswise in half. Spread ice cream onto bottom side of one brownie half; cover with remaining brownie half, top side up. Wrap in foil. Freeze 3 hours or until firm.
- 5Cut filled brownie into 16 triangles; coat one edge of each triangle with sprinkles.
- 6Freeze 1 to 2 hours or until firm.