Hi Chery2...Is this the one your looking for? The recipe is featured in The Pampered Chef's Season's Best Recipe Summer 2005 Collection. Ice Cream Sandwich Torte Ingredients 1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies) 1/2 cup milk 1 package (3.9 ounces) chocolate instant pudding and pie filling 1 container (12 ounces) frozen whipped topping, thawed, divided 12 frozen ice cream sandwiches (3.75 ounces each), unwrapped, divided 2 tablespoons semi-sweet chocolate morsels, grated or multi-colored sprinkles Directions 1. Coarsely chop cookies using a food chopper. In a Bowl, combine milk and pudding mix; whisk using stainless steel whisk until mixture is smooth and begins to thicken. Fold in half of the whipped topping and cookies.. set filling aside. 2. Working quickly, arrange six of the ice cream sandwiches side by side on "Simple Additions Large Square Platter." Spread filling evenly over sandwiches. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over top and sides of torte. Grate chocolate over torte . Freeze at least 30 minutes or until ready to serve.... Slice and serve. Yield: 16 servings or 24 sample servings Tip If freezing torte overnight, remove from freezer 30 to 45 minutes before serving for easier slicing.

Yeah I guess I know now why I seldom like bakery cookies if that's true! Though I do occasionally buy from some local bakeries and I know they don't leave them sitting around for a month. In fairness, many good bakeries will be selling Christmas cookies a month before, but they're not month old cookies! LOL I do see some bakeries leaving their cookies sitting in the cases for a few days and even cake donuts are sometimes kept a couple days but usually they're starting with an inferior product anyway, in my book. Many have a "best if used by" date on them too. There's good bakeries and bad and this is proof that "expensive" does not mean "good" to say nothing of "better"! I too can tell cookies are getting stale after a few days to a week depending on the type. Fresh is definitely better. And no way is a month old cookie perfectly fresh in either definition or in taste, at least in my book. I understand how they get away with it. People don't know what they're supposed to taste like so they don't know what they are. But I'd venture a guess that few people would compare (side by side) a freshly baked one and a month old cookie and say they taste the same. Although what many of these "bakeries" call Christmas cookies... (shudder). Then you leave them sitting around another couple weeks? I think I'd rather have slice or break-n-bake! I tend to freeze some cookies and take out in batches unless they'll be consumed in a couple days, which usually they are. Again, frozen is not the same as fresh but certainly better than sit-arounds. Hard cookies will sit out better than soft cookies though, but even the crumbly peanut butter cookies are affected after 4 or 5 days. I would freeze them but they'd be edible if left out. Might just taste more like a bakery cookie than homemade! LOL

Note that the leavening is baking soda...and as of NOW the directions in also say soda instead of powder as in the first I posted....and now I will correct it on my copy too!!! Carrot cake Julie Ts 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

Valerie, I'm looking at an old paperbook Farm Journal Freezing and Canning Cookbook copyrighted 1969. This book says to spread your bread with butter or margarine. Mayonnaise and salad dressing soak into the bread, as well as jelly and jam. Hard cooked egg whites become tough and develop off-flavors. Lettuce, tomatoes, carrots and other raw vegetables lose crispness and color. Natural cheeses, sliced, may become crumbly, but process cheese does not crumble. The book continues to say some of the best fillings for frozen sandwiches are sliced or ground cooked meats and poultry, peanut butter, commercial cheese spreads like pimiento cheese, processed cheese, cooked egg yolks, pickles and olives are bood. They suggest making and freezing the filling itself, in which case you could use mayonnaise or salad dressing. Mind you, this is an old cookbook. I hope that helps you!