Ice Cream Sandwich Cake

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ICE CREAM SANDWICH Cake!!! (just assemble & enjoy!) 

INGREDIENTS

• 12 ice cream sandwiches unwrapped

• 16 ounces whipped topping thawed

• 1/2 cup miniature chocolate chips

• 3/4 cup mini M&M's

• 1/3 cup fudge sauce

INSTRUCTIONS

– Place 4 ice cream sandwiches in a row on a serving plate.

– Use a piping bag fitted with a large star tip to pipe dollops of whipped topping over the ice cream sandwiches.

– Sprinkle chocolate chips and M&M’s over the layer of whipped topping

– Freeze until firm.

– Repeat the process with the remaining ice cream sandwiches, whipped topping and candies until you have 3 layers of ice cream sandwiches and 3 layers of whipped topping and candies. Freeze each layer until firm before proceeding with the next layer.

– Freeze the whole cake until firm, at least 1 hour.

– Drizzle the fudge sauce over the top of the cake. Cut into slices then serve.

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Chicken Enchiladas

Chicken Enchiladas

Ingredients:
8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray.
Mix chicken and 1 cup cheese.
Roll tortillas and place in pan seam side down.
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

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