Ice Cream Sandwiches

1. 1

   Heat oven to 375.

2. 2

   Beat about half of the cake mix, the shortening, butter, vanilla and egg in large bowl with electric mixer on low speed until smooth.

3. 3

   Stir in remaining cake mix until dough

4. 4

   forms.

5. 5

   Divide dough in half.

6. 6

   Place each half on ungreased cookie sheet.

7. 7

   Lightly sprinkle dough with flour.

8. 8

   Roll each half into rectangle, 10 x 12 inches.

9. 9

   Prick dough with fork at 1-inch intervals over rectangles.

10. 10

    Bake 8 to 10 minutes or until edges are set (rectangles will be slightly puffed).

11. 11

    Cool 5 minutes; loosen from cookie sheet with metal spatula and place on cutting board.

12. 12

    Cut into rectangles, 3 x 2 1/2 inches.

13. 13

    Cool completely, about 30 minutes.

14. 14

    Remove ice cream from carton and place on cutting board.

15. 15

    Cut ice cream lengthwise into 8 slices, each 1/2 inch thick.

16. 16

    Cut each slice in half to form about a 3 1/2 x 2 3/4-inch rectangle.

17. 17

    Place each ice-cream rectangle between 2 cooled cookies.

18. 18

    Wrap in aluminum foil or plastic wrap; freeze at least 24 hours but no longer than 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.