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Thanks-A-Lot Ice Cream Cake

Serves 6 to 8.

Ingredients

  • 1 pkg. Thanks-A-Lot Girl Scout Cookies, crushed
  • 1 c. butter, melted
  • ½ c. white sugar
  • ½ gal. vanilla ice cream, softened
  • ½ c. milk
  • 2 (3.4 oz.) pkgs. instant vanilla pudding mix
  • 1 (12 oz.) container frozen whipped topping, thawed

Instructions

  1. Combine Thanks-A-Lot Girl Scout Cookies, butter, and sugar in a 9×13-inch baking dish and press mixture into sides and bottom of dish.
  2. In a large bowl, combine ice cream and milk with electric mixer.
  3. Blend in pudding mix; then pour mixture into prepared crust.
  4. Top with whipped topping and refrigerate for 2 hours before serving.
  5. Refrigerate until served.

Check ingredient labels for allergens. Keep perishable ingredients refrigerated.

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