Ice Cream And Fudge Chocolate Chipwiches

Heat oven to 350 degrees F.

Line two 8-inch square pans with foil. Place half of cookie dough in each pan, then press in bottoms of pans. Bake at 350 degrees F for 14 to 17 minutes or until golden brown.

Cool in pans for 20 minutes or until completely cooled. Press edges flat.

Remove cookies from pans by lifting foil. Invert cookies onto work surface and remove foil. Spread each cookie with fudge topping.*

Return foil to 1 pan and place 1 cookie in pan, fudge side up. Spread ice cream evenly over fudge topping. Top with remaining cookie, fudge side down. Place pan in freezer for at least 1 hour or until firm.

Remove cookie sandwich from pan by lifting foil, then remove foil. Cut into sandwiches. Wrap each in foil. Store in freezer until ready to serve.

To serve, let stand at room temperature for 5 minutes before unwrapping.

* If topping is too firm to spread evenly, warm slightly to soften as directed on label.