Mini Chocolate Ice Cream Cakes
Ingredients:
6 cup muffin tin
12 Chocolate Mad Minis (1 box)
1 12 oz. container of frozen whipped topping
1 12 oz. jar of hot fudge sauce, warmed
Directions:
1. Place one Chocolate Mad Mini at the bottom of each muffin tin. Then spread one tablespoon of whipped topping on top of the sandwiches.
2. Spoon one tablespoon of hot fudge on top of the whipped topping. Place the remaining Mad Minis on top of the fudge; spread the rest of the whipped topping, then finish the layers with the remaining hot fudge.
3. Cover and place in the freezer for 2 hours to set. Finish your cakes off with a topping of your choice; we suggest your favorite nut or fresh fruit.
