Ice Cream Flower Sandwiches

1. 1

   Prepare Blue Ribbon Sugar Cookies as directed.

2. 2

   Chill baking sheet 5 minutes in freezer.

3. 3

   Scoop 6 (about 1/4 cup) ice cream portions onto chilled baking sheet.

4. 4

   Return to freezer; freeze until ready to assemble sandwiches.

5. 5

   Thaw ice cream portions 4-5 minutes at room temperature.

6. 6

   Place 1 portion onto bottom-side of 1 cookie; top with another cookie, bottom-side down.

7. 7

   Press cookies together gently.

8. 8

   Smooth ice cream with knife, if necessary.

9. 9

   Insert wooden pop stick into ice cream to create stem.

10. 10

    Gently push wide end of strawberry slices into ice cream to create flower petals.

11. 11

    Freeze 4 hours or until set.

12. 12

    Line 9-inch round pan with parchment paper; set aside.

13. 13

    Pour cereal into large bowl; set aside.

14. 14

    Combine sugar and corn syrup in 1-quart saucepan.

15. 15

    Cook over medium heat 3-5 minutes or until sugar is dissolved.

16. 16

    Add chocolate chips and peanut butter; continue cooking, stirring constantly, 3-5 minutes or until melted and smooth.

17. 17

    Pour over cereal in bowl; mix well.

18. 18

    Press mixture into prepared pan; cool 15 minutes.

19. 19

    Remove from pan to cooling rack; cool 15 minutes.

20. 20

    Place base onto platter.

21. 21

    Push flower ice cream sandwich stems into cereal mixture.

22. 22

    Serve immediately.

* Per serving · 4 servings · Values may vary.