lumicero/recipes-ing2inst huggingface dataset:
Title: Madeleines De Commercy
Ingredients:
- 3 eggs
- 1/4 sugar
- 1/2 butter
- 4 all-purpose flour
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 Farenheit.
2. Butter or grease madelein tin or mini-muffin pan.
3. Combine eggs and sugar and beat until pale in color.
4. Stir in orange extract and butter.
5. Fold in flour until mixture is smooth and uniform.
6. Fill madelein tins or mini-muffin pans and bake until tops are golden and edges are crispy (about 8-10 minutes). Test doneness with a toothpick, just like baking a cake.
7. Remove from oven when done and sprinkle with powdered sugar to taste.
Title: Ssssssss Cookies
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1 egg
- 1 1/2 flour
- 1/2 baking powder
- 2 cinnamon
- 2 brown sugar
Instructions:
1. Preheat oven to 375.
2. Combine cinnamon and brown sugar in a small bowl and set aside.
3. In a mixer, cream the softened butter and 1/2 cup brown sugar until light. Add the egg and mix until well blended.
4. On low speed, gradually add the flour and baking powder. Mix until just blended to form a soft dough.
5. On a lightly floured surface, roll the dough into pencil width ropes about 5 inches long.
6. Roll dough strips in the cinnamon sugar mixture that you set aside. Form into a "S" shape and place on a parchment lined cookie sheet (if you don't like using parchment paper, then lightly (LIGHTLY) grease a baking sheet making sure to space cookies 2 inches apart for slight spreading.
7. Bake for 12-15 minutes or until the edges are light brown. Don't overbake.
8. Remove cookies with metal spatula onto a wire rack and cool completely. Store in a airtight container.
Title: Easy Chocolate Peanut Butter Parfaits
Ingredients:
- 1 prepared chocolate pudding
- 3/4 Cool Whip
- 1 1/2
Instructions:
1. Prepare 6 stemmed glasses (use a glass that will hold at least 1/2-cup).
2. In the microwave heat 1/2 cup whipping cream until steaming hot; add in the peanut butter chips; whisk until melted and smooth.
3. Add in the remaining 1/2 cup whipping cream; whisk until blended, then chill until cold.
4. When the mixture is cold beat using an electric mixer until soft peaks form (do not overbeat!).
5. Spread about 2 tablespoons peanut butter mousse into the bottom of each stemmed glass.
6. Spread with about 2 tablespoons chocolate pudding; repeat the layers once.
7. Top with whipped cream or Cool Whip topping.
Title: Buttermilk-Coconut Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/2 shortening
- 1/4 butter
- 1 1/2 sugar
- 1 vanilla
- 5 buttermilk
- 1 butter
- 1/2 powdered sugar
- 7 3/4 milk
- 1/3 vanilla
- 2 flaked coconut
- 1
Instructions:
1. Grease and flour two 8-inch or 9-inch round baking pans.
2. Preheat oven to 375°.
3. In medium bowl, stir together flour, baking powder and baking soda.
4. In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
5. Add the sugar and vanilla; beat until fluffy.
6. Add sugar and vanilla; beat until fluffy.
7. Add the egg whites and beat until smooth (about 2 minutes).
8. Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
9. Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
10. Cool on wire racks for 10 minutes.
11. Remove from pans to cool completely on wire racks.
12. For frosting: In small bowl, beat 1/2 cup butter until light.
13. Gradually add powdered sugar, beating well.
14. Beat in milk and vanilla.
15. Gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) Spread frosting between layers and over top and sides.
16. Sprinkle top and sides with coconut.
17. Note: If you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
18. Let stand for 5 minutes.
Title: Gluten Free Gingersnaps
Ingredients:
- 1 canola oil
- 1/2 white sugar
- 1/3 potato starch
- 2 3/4 chickpea flour
- 1/4 baking soda
- 2 ginger powder
- 1/2 salt
- 1 1/2 guar gum
- 1 xanthan gum
- 1/2
Instructions:
1. Preheat oven to 350F and lightly grease cookie sheets.
2. Heat cane syrup to the boiling point in a pan on stove or in large glass measuring cup in the microwave.
3. In large mixing bowl add:
4. 1/2 cup canola oil.
5. Pour boiling syrup over oil.
6. Let cool.
7. Sift and stir in in the dry ingredients.
8. Make small balls and place on prepared cookie sheets.
9. Flatten out with rice floured fork or rice floured glass bottom.
10. Pressing to desired thickness (I like mine quite thin as this is a crunchy cookie!).
11. Bake until well browned, about 10 to 12 minutes, depending on your oven.
12. Remove from pan while warm and let cool on cooling rack.
Title: Chocolate Fudge Cake
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 1 butter
- 1/2 baking soda
- 2 1/2 all-purpose flour
- 2 vanilla extract
- 1 1/2 white chocolate
- 4 shortening
- 1/3 shortening
- 4 buttermilk
- 2
- 1
Instructions:
1. Cream butter in a large mixing bowl; gradually adding sugar, beating well at medium speed with an electric mixer.
2. Add eggs, one at a time, beating after every egg.
3. Dissolve soda in buttermilk, stirring well.
4. Add creamed mixture with flour.
5. Add 1 cup of mini chocolate, melted chocolate,chocolate syrup,and vanilla, stirring until blended.
6. Whatever you do don't over beat.
7. Spoon batter into a heavily greased and floured 10 inch Bundt pan.
8. Bake 300 degrees for 1 hour and 25 or 35 minutes or until cake springs back when touched.
9. Invert cake immediately onto a serving plate and let cool completely.
10. Combine 4 ounces chopped white chocolate and 2 tablespoon of shortening in top of double boiler; bring it to a boil.
11. Reduce heat to low; cook until mixture is melted and smooth.
12. Remove from heat.
13. Drizzle melted white chocolate mixture over cooled cake.
14. Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in a small sauce pan over low heat, stirring until smooth.
15. Remove from heat, and let cool; drizzle over white chocolate.
Title: Mini Pound Cake / Cupcakes With Chocolate Bits
Ingredients:
- 3/4 cake flour
- 2 cake flour
- 1/2 baking powder
- 1 unsalted butter
- 4 sugar
- 1/4 salt
- 1 egg
- 1 vanilla extract
- 1/4 milk
- 1 1/2 powdered sugar
- 2
Instructions:
1. NOTE: If you want to bake the cake as cupcakes, bake at 375F for 20-25 minutes.
2. Preheat oven to 350°F Grease form.
3. Mix cake flour and baking powder in a small bowl. If not using chocolate chips, chop chocolate with a large knife into 1/8 inch pieces (average).
4. Cream butter and sugar and salt until well blended. Add egg and vanilla and beat until batter is light in color and increased in volume.
5. Add flour and milk and mix until well blended, but don't overbeat. Mix in chocolate chips. Fill form with batter, level top and bake in the middle of the oven for 30-35 minutes, until a wooden skewer inserted in the middle comes out clean.
6. Remove cake from oven and let cool for 5 minutes in the form before taking it out. Cool completely and serve at once, or better, wrap tightly in foil and serve the next day. Flavors will have blended then.
7. With a sieve dust powdered sugar on top of cake before serving. Freezes well.
Title: Limoncello Zabaglione & Fresh Raspberries
Ingredients:
- 24 -36 raspberries
- 5 egg
- 1 sugar
- 1/2
- 1
- 1/4
Instructions:
1. Divide raspberries among 6 dessert glasses.
2. Place yolks,egg & sugar in the top of a double boiler, whisk for about 3 minute.
3. Bring water (in the bottom of a double boiler) to a simmer.
4. Place the top double boiler (with yolk mixture) on top of double boiler, wisk together for about 10 minute or until mixture coats a spoon.
5. Add limoncello and cream, whisk another 10 minute or until it begins to thicken.
6. Remove from heat and cool.
7. Spoon zabaglione over berries, chill and serve with biscotti or cookies if desired.
Title: Austrian Marillenstrudel - Apricotstrudel
Ingredients:
- 1 puff pastry
- 500 apricots
- 75 butter
- 60 hazelnuts
- 60 brown sugar
- 60 cinnamon
- 1/2 vanilla bean
- 1
- 10
Instructions:
1. Melt butter in a pan and add breadcrumbs, ground hazelnuts and sugar.
2. Stir until mixture is lightly toasted and fragrant.
3. Take from heat and add cinnamon and vanilla bean scrapings.Stir until evenly distributed.
4. Place sheet of puff pastry on non stick paper and place on a baking tray.
5. Brush sides of pastry with milk, this will help to stick the pastry sheets together later.
6. Place apricot cubes on 2/3 of the pastry, leave sides free.
7. Sprinkle bread crumb/nut/sugar mixture over apricots.
8. Fold in pastry sides and start to roll dough into strudel-shape.
9. Press seam of dough firmly together so the strudel is closed on all sides.
10. Brush surface with milk and let strudel bake at 180°C for about 20 minutes until lightly brown.
11. Sprinkle with powdered sugar and enjoy luke warm with whipped cream and/or vanilla ice cream -- .
Title: Gingered White Chocolate Biscotti
Ingredients:
- 2 all-purpose flour
- 2/3 sugar
- 2 crystallized ginger
- 1 baking soda
- 1/2 salt
- 4 vanilla extract
- 1 eggs
- 2
- 1
Instructions:
1. Pre-heat oven to at 350°F.
2. Combine first 6 ingredients in a large bowl.
3. Combine the vanilla and next 2 ingredients, and add to the flour mixture.
4. Stir until well blended (dough will be dry).
5. Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times.
6. Shape dough into a 16-inch long roll.
7. Place roll on a greased baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
8. Bake for 30 minutes.
9. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes.
10. Cut the roll diagonally into 1/2" slices.
11. Place, cut sides down on a baking sheet.
12. Bake for 10 more minutes.
13. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool).
14. Remove cookies from the baking sheet and let cool completely.
Title: Semolina Halva
Ingredients:
- 6 unsalted butter
- 2 canola oil
- 1 semolina
- 1/3 semolina
- 1/4 pine nuts
- 1/4 pistachios
- 1 sweetened condensed milk
- 1 boiling water
- 1/4 boiling water
Instructions:
1. Place butter and canola oil in a heavy-bottomed, wide skillet with a lid and melt over medium heat.
2. Add semolina and stir constantly on medium heat, until the semolina is cooked and golden brown, about 20 minutes.
3. Meanwhile, combine sweetened condensed milk and boiling water in a small saucepan and keep hot over medium low heat.
4. When the semolina develops its golden color, immediately add the hot milk (be careful, it may splatter) mixture through a sieve, mix, cover and let it cook on medium heat for about 15 minutes, stirring the halva every 5 minutes with a spatula.
5. Take the skillet off the heat, place a couple of paper towels over the skillet and secure by placing the lid. Let steep for 15-20 minutes until extra moisture is absorbed.
6. Stir pine nuts and pistachios into the halva. Put about 1/2 cup warm halva into each of four to six bowls.
7. You can top it with some ice cream.
Title: Norwegian Lefse
Ingredients:
- 2 mashed potatoes
- 2 milk
- 1 butter
- 1/4 salt
- flour
Instructions:
1. In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
2. Kneed briefly on lightly floured board, adding flour to make the
3. dough non-sticky.
4. Divide dough into 12 equal balls; roll each on lightly floured
5. board into a circle paper thin.
6. Lightly oil a heavy skillet or crepe pan; set over medium heat.
7. Cook one at a time, until lightly browned, about one minute on
8. each side.
9. Stack on a plate with a paper towel in between each one.
10. Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.
Title: Turkish Yogurt With Sautéed Dried Fruits and Nuts
Ingredients:
- 3 yogurt
- 5 unsalted butter
- 1/2 walnuts
- 3 sour cherries
- 3 raisins
- 1 hazelnuts
- 1 pine nuts
- 1 tahini
- 3 molasses
- 3 cinnamon
- 1 pistachios
- 1
Instructions:
1. Spoon half of the yogurt into 6 heatproof glasses.
2. In a large skillet, melt 3 tablespoons of the butter.
3. Add the walnuts, mulberries, raisins, hazelnuts, almonds and pine nuts and sauté over moderately high heat, shaking the pan, until the butter is sizzling and beginning to brown around the edges.
4. Stir in the tahini and 2 tablespoons of the molasses.
5. Spoon the mixture into the glasses; top with the remaining yogurt.
6. Melt the remaining butter in the skillet. Stir in the remaining molasses and the cinnamon; drizzle over the yogurt.
7. Sprinkle on the pistachios and serve.
Title: Quick and Easy Pumpkin Crunch
Ingredients:
- 29 pumpkin pie filling
- 2 eggs
- 1 vanilla
- 1 sugar
- 18 1/4 butter
- 1 margarine
- cinnamon
Instructions:
1. In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together.
2. Pour into a greased 9x13 baking dish.
3. Sift cake mix over top of pumpkin mix.
4. Drizzle melted butter over top.
5. Bake for 1 hour or until top is golden brown.
Title: Fresh Apple Cake from Georgia
Ingredients:
- 2 butter
- 3 sugar
- 1 1/2 eggs
- 1/4 all-purpose flour
- 3 baking soda
- 1 salt
- 1/4 ground cinnamon
- 1 vanilla
- 1 apples
- 3 flaked coconut
- 1 pecans
- 1 butter
- 1/2 sugar
- 1 buttermilk
- 1/2 baking soda
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Generously grease a tube pan (I don't have one, so I used a spring pan).
3. For the cake--.
4. In a large bowl, combine the sugar, eggs, oil, oj, flour, baking soda, salt, cinnamon and vanilla, mix well.
5. Fold the apples, coconut and pecans into the batter.
6. Pour batter into the pan and bake about 1 1/2 hours until you have a clean tester (toothpick).
7. Right before the cake is done make the sauce.
8. Melt the butter in a sauce pan. Stir in sugar, buttermilk, and baking soda; bring to a rolling boil, stirring constantly.
9. Boil for a minute. Take cake out and use a skewer or a knife and poke small holes all over the cake.
10. Pour the sauce over the cake and let it sit for a hour until the sauce is absorbed into the cake.
11. It will look like a lot of sauce, but it does all soak in ENJOY!
Title: Copycat Taco Bell Caramel Apple Empanada
Ingredients:
- 2 ground cinnamon
- 1
- 1/8
- 6
Instructions:
1. Make Filling:
2. In a microwave safe container, melt 20 caramels with 1 cup apple pie filling. Stir in remaining pie filling and ground cinnamon. Allow to filling to cool completely.
3. Place 2 tablespoons caramel apple filling on one half of each dough round, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then press to crimp with hands. Chill finished pastries in freezer for 10 minutes before cooking.
4. Cook:
5. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 340°F.
6. Line two baking sheets with paper towels. Working in batches, fry empanadas until they are light brown in color and crisp, about 5 minutes a batch, transfer empanadas to prepared towel lined baking sheets. Cool slightly before serving.
7. Tip: Copycat Taco Bell Caramel Apple Empanda’s can be formed and chilled in the refrigerator up to one day ahead; or frozen and thawed before cooking.
Title: Rice Pudding
Ingredients:
- 100 water
- 700 1% low-fat milk
- 100 pudding rice
- 3 sugar
- 1 butter
- 2 honey
- 2 golden syrup
- 2
Instructions:
1. Preheat the oven to 180°C Put the rice in a large oven-proof glass dish preferably and pour in the water. Place in the oven and wait for the water to be absorbed (10 minutes roughly), or when most of it has disappeared--no need to be overly fussy, just as long as the majority has.
2. Turn the oven down to 150°C and remove the rice. Pour in the milk and add the sugar, stirring briefly with a spoon. Add a knob of butter (unsalted preferably) and let it float on top, returning to the oven.
3. Check on it after an hour, but sometimes it may take longer (2 hours max) as it varies when I guess sometimes the liquid content!
4. Basically, you're looking for dark brown patches on the skin, and the milk bubbling away happily underneath with the rice granules puffy and well seen.
5. Take out, leave to cool or splash lots of cold milk in and a dollop of jam or golden syrup (you could even use honey if being health conscious).
6. This has to be one of my favourites; you can tell by the description!
Title: Pumpkin Streusel Bundt Cake With Cream Cheese Glaze
Ingredients:
- 1/2 brown sugar
- 1 ground cinnamon
- 1/4 ground allspice
- 2 butter
- 1/2 walnuts
- 1 butterscotch pudding
- 1 sour cream
- 1/4 canned pumpkin
- 1/4 pumpkin pie spice
- 1 eggs
- 2 cream cheese
- 4 powdered sugar
- 4 vanilla extract
- 1/2 milk
- 1
- 3 -4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine streusel ingredients of brown sugar, cinnamon and allspice in small bowl. Cut in butter with two knives until mixture is crumblyand fold in the nuts if using. Set aside.
3. In a large mixing bowl, combine the cake ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
4. Pour half the batter into a greased and floured 10-in. fluted tube pan. Sprinkle streusel over the center of the batter, not touching the sides of the pan. Top streusel with remaining cake batter.
5. Bake 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. While cooling, make glaze by beating cream cheese in a small bowl at medium speed for 2 minutes or until very creamy. Slowly beat in powdered sugar, then vanilla. Beat in 3 tablespoons milk Add more milk if needed to get desired consistency for drizzling. When cake is cooled, drizzle with glaze and serve.
Title: Choco-Cherry Ice Cream Cake
Ingredients:
- 1 chocolate chips
- 2 maraschino cherries
- 1
- 2
Instructions:
1. Cut circle of wax paper to fit the bottoms of 2-8 inch or 2- 9 inch pans, place in pans. Grease pans lightly with Crisco or butter. Lightly flour both pans, bottom and up the sides.tap out excess. (this is for quick, easy removal of cakes) .
2. Make cake according to back of box. After water, eggs, and oil are mixed add in almonds, chocolate chips, drained cherries (halved or quartered). Bake cake according to back of the box.
3. Once cakes are done, run a butter knife around the cake to loosen. Carefully flip cakes over onto either cooling racks or waxed paper.
4. Let sit until entirely cool, refrigerate if needed.
5. Once completely cooled, cut both cakes evenly and carefully in half lengthwise with bread knife to have 4 even layers ( and skiming a very little bit of the tops of both cakes where rounded will reduce it looking domed shaped).
6. Peal away box off of ice cream. Cut in thin layers, place a few layers evenly ontop of 1st cake layer, using rubber spatula to even more. Do this to every cake layer (3 ice cream layers). ( you will have to do all of this quickly since you don't want the ice cream to melt). Place cake in freezer with something covering the cake, preferably a large bowl. Let freeze for about 1 hour.
7. Frost cake, top with extra almonds, cherries, or/ and chocolate chips.
8. Keep covered in freezer, covered until ready to serve.
Title: Lemon Sandwich Cookies
Ingredients:
- 1/2 lemon zest
- 1/4 lemon juice
- 1/2 butter
- 2/3 sugar
- 1/2 salt
- 1 egg
- 1 baking soda
- 1/4 all-purpose flour
- 2 lemon zest
- 3 salt
- 1/4 butter
- 1 confectioners' sugar
- 4
- 2
Instructions:
1. Boil lemon zest and juice in a small saucepan over medium heat until reduced to 1 tablespoon, 3 to 5 minutes. Remove from heat and cool.
2. Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy, about 5 minutes. Add yolk and egg, one at a time, beating well after each addition, then beat in lemon reduction. At low speed, mix in baking soda and flour until just combined.
3. Form dough and into a 6-inch disk. Chill, wrapped, until firm, about 2 hours.
4. Preheat over to 375 with racks in middle and upper positions. Butter 2 large baking sheets. Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 13-inch (1/8-inch-thick) round. Cut out cookies, rerolling dough once. Bake 1 inch apart until edges are golden, about 15 minutes.
5. Transfer to a rack to cool completely.
6. MAKE LEMON FILLING: Mince zest with salt. Beat butter with electric mixer until light and fluffy, then beat in zest paste. Reduce speed to low, then mix in sugar until well combined.
7. ASSEMBLE COOKIES: Spread filling (about a rounded Tbsp) on half of the cookies and sandwich with remaining cookies. Press slightly, then smooth edges with a butter knife or small spatula. Chill until filling sets, about 30 minutes.
Title: Pastry Cheesecake Crust
Ingredients:
- 1/3 butter
- 1 egg
- 1/3 sugar
- 1 1/4 flour
- 1 salt
Instructions:
1. Mix butter, egg, flour and salt well but lightly, until dough forms.
2. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan.
3. Bake at 450 deg F for 5 minutes.
4. Cool and fill.
Title: 100 Calorie No Bake Whey Protein Bar Cookies
Ingredients:
- 1/4 raw sugar
- 1/4 skim milk
- 1/2 butter
- 1 molasses
- 1/3 creamy peanut butter
- 2 1/2 quick oats
- 1
Instructions:
1. In a saucepan over medium heat, add the butter, milk, sugar, and molasses. Stir quickly until it bubbles up and then lower the heat.
2. Whisk in the peanut butter and protein powder, then remove from heat. Stir in oats last while the mixture is still hot.
3. Gently roll out onto a pan or plate, push down until about 1/2" thick. Let rest for 5 minutes and cut into squares.
Title: Apple & Blackberry Crumble Cake
Ingredients:
- 275 butter
- 50 flour
- 50 light brown sugar
- 225 caster sugar
- 175 self-raising flour
- 1 baking powder
- 4 cooking apples
- 50 blackberries
- 2
- 250
Instructions:
1. Step 1: Heat the oven to 180ºC. Grease and line a 23cm spring-clip cake tin. With your fingertips, rub together 50G BUTTER with the 50G FLOUR until the mix resembles breadcrumbs. Mix in the LIGHT BROWN SUGAR and set aside in the fridge.
2. Step 2: Cream together 225G BUTTER, softened, with the CASTOR SUGAR in a mixer (or with a hand-held mixer) until pale and fluffy. Gradually add the EGGS, then fold in the SELF-RAISING FLOUR, ALMONDS and BAKING POWDER. Transfer to the prepared tin.
3. Step 3: Arrange the APPLE SLICES on top, then scatter the BLACKBERRIES over; top with crumble mixture. Bake for 50 mins, or until a skewer inserted into the middle comes out clean. Leave on a wire rack for 5 mins, then turn out and serve warm with custard.
4. NOTE: Defrost and drain frozen berries well before adding to the cake.
Title: Menonite Pastry
Ingredients:
- 1 sugar
- 2 baking powder
- 2 salt
- 2 hot water
- 1 flour
- 6
Instructions:
1. 1/ Place lard in bowl and pour hot water over it an stir till melted.
2. 2/ Add dry ingreadients and blend by hand. Refrigerate till ready to use.
Title: Birthday Bonanza Cake
Ingredients:
- 4 ice cream
- 8 ice cream sandwiches
- 1/2
- 8
- 4
- 2
Instructions:
1. Place ice cream in fridge to soften for 30 minutes.
2. In a small bowl, mix cookies with chocolate topping.
3. Invert a rimmed baking sheet (to act as a guide for cake layout) and lay 2 sheets of plastic wrap next to one another, overlapping slightly to create a base to wrap the cake. In the centre of the plastic, working quickly, lay 4 ice cream sandwiches side by side lengthwise to create a rectangle base. Spoon 2 cups (about 4, 1/2 cup scoops) of ice cream over top, lightly pressing to flatten evenly to edges of sandwiches with a spoon.
4. Spoon chocolate mixture over top, spreading to within ½ inch of the edge. Repeat ice cream layer and top with remaining ice cream sandwiches. Fold plastic wrap over to completely seal the cake. Lightly press ice cream sandwiches down to flatten and adhere and press ice cream in to ensure cake maintains its rectangular shape. Freeze until firm, about 4 hours.
5. Unwrap cake. Evenly spread thawed whipped topping and decorate with sprinkles. Place in freezer until whipped topping is firm, about 2 hours. Remove to a serving tray. Slice and serve immediately.