You know what Forrest Gump's momma always said. With you dessert you get the best malted milk balls you have never tasted. Joan originally made this in July of 2008. Recently she made it for a friend who requested a copy. So have updated the web page.
Preparation Time : 8 minutes Chill: 3 hours
3 1/3 cups malted milk balls (10 1/2 ounces)
1 container (12 ounces) frozen whipped topping, thawed
12 frozen rectangular ice-cream sandwiches
1 cup hot fudge sauce, warmed, if desired
Place malted milk balls in resealable plastic food-storage bag. Tap with rolling pin or meat mallet until coarsely crushed. Reserve 1/3 cup.
Mix remaining crushed malted milk balls and the whipped topping.
Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan. Spread whipped topping mixture over ice-cream sandwiches. Sprinkle with reserved crushed malted milk balls. Cover and freeze 2 to 3 hours or until firm.
For servings, cut into 4 rows by 3 rows. Top with fudge sauce. 12 servings.
Success Hint: Frozen malted balls crush more easily than crushed when at room temperature.
Special Touch: Substitute Neapolitan or chocolate ice-cream sandwiches for regular vanilla ice-cream sandwiches.
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