Chunk & Crunch Sandwiches

Recipe Index:  Desserts > Miscellaneous

Ingredients
1/2 gallon (900 ml) chocolate ice cream (rectangular carton)
1 pound (450 g) graham crackers (64 pieces)
Peanut butter
1 cup (240 ml) hot fudge topping

Directions
Spread peanut butter on one side of 32 crackers. Do the same for the other 32 crackers, but use hot fudge topping instead of peanut butter.
Make sure the ice cream is left in the freezer until you are ready to use it. When youdo remove the carton from the freezer, take the cardboard carton off of the ice cream. Place the ice cream block on a cutting board. Slice the ice cream into eight separate pieces. Then cut each of the eight slices into four equal pieces. This will give you 64 pieces of ice cream.
Place one piece of ice cream on top of the peanut butter-covered graham crackers. Make a sandwich by placing the hot fudge topping-covered graham crackers on top. Remember, you can freeze these in plastic bags for a great snack after school or as dessert after dinner.

Notes
TASTY TIPS:
You don't have to make all 64 sandwiches exactly the same way. For example, try using your favorite jelly instead of the hot fudge topping. This will make peanut butter and jelly ice cream sandwich. You also can substitute your favorite ice cream for trhe chocolate ice cream in this recipe. Just about every flavor goes well with graham crackers.