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Thanks-A-Lot® Ice Cream Cake


1 pkg. Thanks-A-Lot Girl Scout Cookies, crushed
1 c. butter, melted
½ c. white sugar
½ gal. vanilla ice cream, softened
½ c. milk
2 (3.4 oz.) pkgs. instant vanilla pudding mix
1 (12 oz.) container frozen whipped topping, thawed


Combine Thanks-A-Lot Girl Scout Cookies, butter, and sugar in a 9x13-inch baking dish and press mixture into sides and bottom of dish.

In a large bowl, combine ice cream and milk with electric mixer.

Blend in pudding mix; then pour mixture into prepared crust.

Top with whipped topping and refrigerate for 2 hours before serving.

Refrigerate until served.

Number Served

6 to 8

Submitted By

ABC Bakers