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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.

Here's an interesting one that I haven't yet tried, but we almost finished up the chocolate sorbet tonight, so I think this one might be up very soon! I found the main ingredient up in the Sonoma area (wine country) in Northern CA. This brand has a sweet, lovely taste. If you can't find it in your town, they do ship! They're a small family company too. Verjus Mint Sorbet Verjus is the tart, unfermented juice of unripe wine grapes. Verjus (pronounced Vair-Zhoo) literally means "green juice." It is an elegant and delicate alternative to both vinegar and lemon juice in cook. Because this sorbet is made from verjus, it goes well with wine. Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas. ________________________________________ 1 cup sugar 2 cups water 1/4 cup fresh mint leaves 1 1/2 cups Verjus* 2 tablespoons vodka * Verjus is found in specialty or wine stores. To learn more about Verjus, check out my web page HERE. In a medium saucepan over medium heat, combine sugar, water, and mint leaves. Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and simmer 5 minutes. Remove from heat; place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint leaves). Add verjus and vodka to the strained syrup mixture; stir until thoroughly blended. Let mixture cool to room temperature. NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings. Here is a link that might be useful: My Verjus choice

I'm not sure if I copied these 2 recipes from here, I might have picked them up from allrecipes.com I've been meaning to try them, but haven't yet. As I remember, they both got great reviews wherever I got them :) Ice Cream Sandwich Cake 16 oz chocolate syrup 3/4 cup peanut butter 19 ice cream sandwiches 12 oz cool whip 1 cup salted peanuts 1/2 jar caramel sauce Microwave chocolate syrup 2 minutes on high but do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half of chocolate mixture over sandwiches, then half the whipped topping. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares Oreo Ice Cream Sandwich Cake 1/2 cup hot fudge sauce, warmed (8 oz.) COOL WHIP, thawed, divided 8 OREO chopped 1 pkg. (4-serving size) Chocolate Instant pudding 12 vanilla ice cream sandwiches, unwrapped Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside. ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet. FREEZE at least 4 hours before serving. Can add m&ms or mini peanutbutter pieces,