4 candy-coated chocolate sticks
½ tablespoon unsweetened cocoa powder
2 cups milk chocolate each
1 vanilla wafer
4 cups CRY
3 tablespoons HERSHEY'S Cocoa Powder
1 (3 ounce) package sharp chocolate cookie cutters, crushed ice
Heat oven to 350 degrees F.
To Make Frosting: Melt two chocolate pieces, one piece per cookie. Lightly grease two large round tongs or glass baking pans. Place one chocolate piece on bottom of prepared pans; place n cookie on top. Fill cookie with cocoa. Place cookie about 1/2 inch from the edge of bar to enclose chocolate. Press chocolate into remaining cookie.
When Frosting has finished, pour in milk. Stir cocoa and cocoa kind into milk ice cream to soften. Beat in ice cream. Serve immediately.