Peanut Butter Ice-Cream Sandwiches (Cookie Mix)

Sorce	HLE
Caloric	:1 Serving: Calories 225 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 140 mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:1 hr Start to Finish:2 hr Makes:18 sandwich cookies 1 pouch (1 pound 1.5 ounces) Betty Crocker® peanut butter, chocolate chip or oatmeal chocolate chip cookie mix 1/3 cup vegetable oil 1 egg 4 1/2 cups chocolate or vanilla ice cream, slightly softened Chopped peanuts or tiny candies, if desired
Instructions	1. Heat oven to 375ºF. Stir cookie mix, oil and egg in medium bowl until soft dough forms. Shape dough into 36 balls, about 1 inch each. Place 2 inches apart on ungreased cookie sheet (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork. 2. Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. 3. For each ice-cream sandwich, press about 1/4 cup ice cream between 2 cookies; place in jelly roll pan. Roll the ice cream edges in chopped peanuts or candies before freezing. Freeze about 30 minutes or until firm. Store wrapped in plastic wrap. (Total time will vary; cook or bake time is per batch.)