Name: HERSHEY'S Brownie Cake Recipe
Ingredients: 2 (13 x9x2-inch) fudgey brownie mixes or your favorite fudgey brownie recipe; Ingredients needed for brownie mixes or brownie recipe; 2 tubs frozen non-dairy whipped topping (8 oz. each), thawed; 2/3 cup HERSHEY'S Cocoa; 1/2 cup HERSHEY'S Kitchens Milk Chocolate Chips, divided; Berries for garnish (optional); 4 teaspoons sugar; 4 teaspoons water

REESE’S PEANUT BUTTER CUP ICE CREAM SANDWICH COOKIES

SKILL LEVEL

Beginner

PREP

10 min

Ingredients

Amount Per Serving

% DV *

Calories

160

Calories from Fat

Total Fat

9 g

14% DV

Saturated Fat

3 g

15% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

115 mg

5% DV

Total Carbohydrates

19 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

13 g

Protein

2 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

Amount Per Serving

% DV *

Calories

160

Calories from Fat

Total Fat

9 g

14% DV

Saturated Fat

3 g

15% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

115 mg

5% DV

Total Carbohydrates

19 g

6% DV

Dietary Fiber

1.0 g

4% DV

Sugars

13 g

Protein

2 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

REESE'S Peanut Butter Cups

(3 inch) flat cookies, purchased or homemade

3 cups

softened vanilla ice cream

Directions

1. Remove wrappers from peanut butter cups. For each sandwich cookie, place 2 peanut butter cups on flat side of one cookie; place on paper towel. (Sandwiches may also be made using just 1 peanut butter cup.)

2. Microwave at MEDIUM (50%) 10 to 15 seconds or until peanut butter cups have softened. Immediately top peanut butter cups with 1/2 cup ice cream. Gently press second cookie on ice cream to form sandwich. Serve immediately. Makes 6 ice cream sandwich cookies.

Note: For smaller sandwich cookies, use REESE'S Peanut Butter Cups Miniatures and 2-inch cookies.

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REESE’S PEANUT BUTTER CUP ICE CREAM SANDWICH COOKIES

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