Mini “Banana Pudding” Ice Cream Sandwiches

Prepare a cookie sheet by lining it with wax paper and make room for it in the freezer.

Spread half of the vanilla wafers with about a teaspoon of marshmallow spread each.

Spread the remaining vanilla wafers with about 1.5 teaspoons of the slightly softened ice cream each.

Top each of the ice cream wafers with a marshmallow wafer (sandwich style) and place the sandwiches on the cookie sheet. (NOTE: you may want to work in batches of 12 if the ice cream becomes too soft and the tops of the sandwiches want to slide off.)

Put the tray into the freezer and freeze for 2 hours.

Pour some of the shell topping into a small container and dip the side of each frozen sandwich in the topping. Return to the freezer for at least 30 minutes.

Store in airtight container.

Yield: 45 mini sandwiches or approximately 22 servings of 2 each.

Some variations that I toyed with making was to also spread the wafers with peanut butter or adding a thin slice of banana. Maybe next time.

Notes:
1. I made “banana” ice cream by softening 1.5 cups of vanilla ice cream and mixing in 1 tablespoon banana essence.

2. For dipping the sandwiches try a small, oval, narrow container.