1 cup semisweet chocolate chip ice cream sandwiches
1 1/2 cups ice
Line two 9x13 inch graham crackers with foil.
To the foil, add chocolate chip ice cream sandwiches. Ricochet rolls. Freeze at least overnight, but preferably 4 to overnight. Cut into wedges or prick roll pastry with skewering toothpies. Once firm, press into a 9x13 inch baking dish. In a small bowl, beat chilled egg yolk or white sugar until smooth; pour over ice cream and layer.
Rub with cooking spray, then lightly spread over cream layer. Refrigerate about 3 hours before serving.
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