Recipes

Place malted milk balls in a plastic bag.

Tap with rolling pin or meat mallet until coarsely crushed.

Reserve 1/3 cup.

Mix remaining crushed malted milk balls with whipped topping.

Arrange ice-cream sandwiches in bottom of a 13 x 9-inch pan.

Spread whipped topping mixture over ice-cream sandwiches.

Sprinkle with reserved crushed malted milk balls.

Cover and freeze 2 or 3 hours, until firm.

Serve with warmed fudge sauce.