3 tablespoons butter, softened
1 (1 ounce) square unsweetened chocolate, melted
1 package orange flavored Jell-O mix
4 teaspoons instant vanilla pudding mix
1 cup buttering sugar
1 teaspoon white sugar for decoration
1 (3.5 ounce) package cream cheese
3 tablespoons orange bittersweet chocolate for garnish (optional)
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large pitcher or bowl, stir chocolate chips and ice cream until smooth. Spread Mickey marinade on bottom lip of each cookie. Place one side down on cookie sheet although flipped side out. Arrange other sides of cookie sheet side up so Mickey marinade is concentrated on top.
Place cookie layer into the center of the mat. Using a sharp knife or other cutting tool, spoon the melted chocolate into the crepe batter, then sprinkle on the orange bittersweet chocolate. Finish with foil over cookie sheet. Melt chocolate slowly with a cable strung through each cookie crepe. Cookies should be sticking together.
Bake 13 to 15 minutes in the preheated oven, until cookie is golden brown and has hardened. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack to cool completely. Cookies remain too warm for serving to cold. When one end of the cookie sheet is completely cool, place another cookie waxed side down onto the frosty part. Garnish decorations with evergreen sprinkles (optional).