Chocolate Mousse

 4 oz Bittersweet chocolate

2/3 Cup sugar

2 eggs room temperature

1 tsp vanilla

5 TBS butter softened

1 Cup heavy cream

1.  Melt the chocolate until smooth.  

2.  In a small saucepan whisk together the sugar and eggs.  Cook over med-low heat whisking constantly until the mixture reaches 160 degrees and has thickened slightly, 4-6 minutes.  Test thickness by dipping a spoon in the mixture. It is ready when you can draw a finger across the back of the spoon and the line holds.

3.  Remove mixture from heat and whisk in the melted chocolate and vanilla.  Let cool until just warm so it won't melt the butter in the next step.

 4.  Beat the butter on med-high until lightly and fluffy 2-3 minutes in another bowl. 

5.  Add cooled chocolate mixture gradually on low speed, then increase to high speed and beat for 5 minutes.  Mixture should be light and fluffy.  

6.  Whip the cream in another bowl on med-high until slightly thickened then turn to high and beat until stiff peaks form.

7.  Fold the whipped cream into the chocolate mixture until no streaks remain.  Do this with a rubber spatula very gently - if you stir morally you will beat all of the air out of the cream. 

 

 

Pavlova

Ingredients

• 6 large egg whites, at room temperature
• ⅛ teaspoon salt
• ½ teaspoon cream of tartar
• 1½ cups superfine sugar
• 1 teaspoon vanilla extract
• 1½ teaspoons cornstarch (see note)

For the Whipped Topping

• 8 ounces (1 cup) mascarpone cheese, cold
• 2 cups (1 pint) heavy cream, cold
• 6 tablespoons granulated sugar
• 1½ teaspoons vanilla extract
• 1 teaspoon (packed) finely grated lemon zest, from 1 lemon
• Pinch salt

For the Fruit Topping

• 1 pound (3 cups) mixed berries or macerated berries (see recipe below)
• A few fresh mint leaves (optional)

Instructions

For the Meringue

1. Preheat the oven to 250°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your meringue won't touch the marker. Set aside.
2. Add the egg whites to the bowl of a stand mixer and beat on medium speed (6) until the egg whites become foamy, about 1 minute. Add the salt and cream of tartar and beat until the mixture forms soft peaks, about 2 minutes. Gradually add the granulated sugar, about one tablespoon at a time, continuing to beat (this should take about 1 minute). Once all the sugar is added, increase the speed to medium-high (8) and beat until the meringue is glossy and holds stiff peaks, 5 to 7 minutes more. (When you lift the beater out of the bowl, the meringue should form peaks that stand straight up without drooping.) Add the vanilla and cornstarch and beat for about 30 seconds more, until combined.
3. Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner to act as a glue. Mound the meringue onto the parchment inside the circle. Using a spatula or a butter knife, spread the meringue to fill the circle and ever-so-slightly indent the center of the circle to fill with the whipped topping later on. Even out the top and sides just slightly -- it shouldn’t be perfectly smooth or overworked.
4. Place in the oven and bake for 85 to 90 minutes, or until the meringue is dry and crisp all over. Don't worry if the top or edges are cracked -- that's normal and it all gets covered with whipped cream in the end. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature for 1 hour. (The meringue won’t collapse as much if it cools gradually.)

For the Whipped Topping

1. Wash your mixing bowl from the meringue. To the clean bowl, add mascarpone cheese, heavy cream, sugar, vanilla, and lemon zest. Whisk on low speed until combined, then increase the speed to medium-high and beat until billowy, medium-stiff peaks form, 1 to 2 minutes. Be cautious not to over-beat; the mixture should retain a smooth consistency without becoming overly stiff or taking on a curdled-like appearance.

For Assembling

1. To assemble, carefully peel the meringue off of the parchment paper and place it on a serving platter. Alternatively, if the pavlova is difficult to remove, transfer it on the parchment to a platter (you can trim the parchment to a smaller square if necessary.) Mound the mascarpone cream onto the meringue and gently spread it out until it is about 1 inch from the edge (don't worry if the meringue cracks in the process). Top the pavlova with the fresh or macerated berries and fresh mint.
2. Note: The cornstarch in this pavlova recipe serves to stabilize the egg whites and help create a fluffy, marshmallow-like center beneath the crisp exterior. However, if you're preparing this dessert for Passover, you can omit the cornstarch to keep the recipe kosher for the holiday. While the texture might be slightly different without the cornstarch, your pavlova will still be perfectly delicious.
3. To Make Mini Pavlovas: Shape 8 to 10 small meringues with a slight indentation in the center (to hold the whipped topping later) on two parchment-lined baking sheets, leaving space for them to spread a bit. Position the sheets in the upper and lower thirds of the oven. Bake for 50 to 55 minutes, or until the pavlovas are crisp and dry. Then, turn off the oven and prop open the door slightly; let the meringues cool inside to room temperature, which should take about one hour.
4. To Make Macerated Berries: If you'd like to top the pavlova with macerated berries, begin with 1 pound (3 cups) mixed berries, 1 tablespoon lemon juice and 2 tablespoons granulated sugar. If using strawberries, hull them and cut into halves or quarters if large. Leave smaller berries like blueberries, raspberries, and blackberries whole. Ensure all the berries are clean and dry. In a medium bowl, gently mix the prepared berries with the lemon juice and sugar. Allow the mixture to sit at room temperature for 30 minutes to 1 hour. During this time, the sugar will dissolve and the berries will release their juices, creating a light, natural syrup.
5. Make-Ahead Instructions: The meringue base can be made 1 day ahead of time and stored in an airtight container at room temperature; avoid refrigerating it, as the humidity can soften the structure. The whipped topping can be prepared and refrigerated up to 2 hours before serving. When ready to serve, carefully transfer the pavlova to a serving plate. Add the whipped topping and fresh fruit only just before serving to ensure the meringue remains crisp, preventing it from becoming soft due to the moisture from these toppings.  Recipe and photo from Once Upon a Chef

Custard Cream

4 egg yolks

2 TBS corn starch

1/4-1/3 Cup powdered sugar

2 tsp vanilla

1 cup cream

1/2 Cup milk

In a bowl beat the egg yolks, cornstarch, sugar and vanilla

In a saucepan gently heat the cream and milk over a low heat.

Pour the yolk mix in and whisk constantly until thick and almost to boiling point.

Set aside and cool for 5 minutes then pour into a clean bowl.

Place cling wrap over the cop (to catch the skin so you can discard it)

Top pavlova. 

 In a bowl beat the egg yolks, flour, sugar and 

Best Flourless Chocolate Cake

 

Rich fudgy cake with a chocolate ganache glaze. An amazing gluten free cake!

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 3 hours

Total Time 3 hours 55 minutes

Ingredients

Cake

• 1/2 cup butter
• 1 cup semi sweet or bittersweet chocolate chips (or half of each)
• 3/4 cup sugar
• 1/8 tsp salt
• 1 tsp vanilla
• 3 large eggs
• 1/2 cup unsweetened cocoa powder

Glaze

• 3 Tbsp butter
• 2/3 cup high quality semi sweet chocolate chips

Instructions

1. Line a round 8" cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.
2. Melt butter in a large glass mixing bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
3. Whisk the sugar, salt, and vanilla into the chocolate mixture. Add the three eggs and whisk till well blended. Stir in the cocoa powder.
4. Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.
5. Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.

Glaze:

1. Combine butter and chocolate chips in a glass bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
2. Spread glaze over cake. Let sit for several hours till chocolate sets.
3. Serve cake as is, or with fresh berries, whipped cream, or ice cream.

Picture and recipe courtesy of Creations By Kara

Bev's Strawberry Dessert

1  Cup flour

1/4 Cup brown sugar
1/2 Cup chopped pecans
1/2 Cup melted butter

2 egg whites
1/2 cup sugar
2 1/2 cups sliced fresh strawberries
2 TBS lemon juice
 Cup heavy cream, whipped

Combine flour, brown sugar, pecans and butter.  Spread out on a large cookie sheet 1/4 to 1/2 inch thick.  Bake in preheated 350 oven for 15 minutes until just brown.  Cool, then crush with a rolling pin to make crust.

Place egg whites, sugar, strawberries and lemon juice in large mixing bowl and beat with an electric mixer until thick and creamy - about 10 minutes.  Fold in whipped cream.  Sprinkle approximately 2/3 of crumbs on bottom of 9 x 13 pan.  Spread strawberry mixture over crust and top with remaining crumbs.  Cover and freeze at least 6 hours.   I have used frozen strawberries - that works fine.  I usually top with a dollop of whipped cream and then a sliced and swirled strawberry garnish like the picture that is attached.  

Fresh Peach Tart

 Ingredients

• 1 puff pastry sheet, thawed
• 1 egg
• 1 tablespoon sugar
• 2 fresh peaches
• 8 oz. cream cheese, softened
• ⅔ cup powdered sugar
• ½ teaspoon vanilla
• 1 tablespoon honey
• ½ teaspoon fresh thyme, minced (optional)
• 2 tablespoons apple jelly, warm(I used homemade peach jam)
  

Instructions

1. Preheat oven to 375°
2. On a floured surface cute (four) 4" squares out of the puff pastry
3. Place each square on a cookie sheet lined with parchment paper
4. Lightly score about ½" around each with a sharp knife being careful not to cut through the dough (square shape)
5. Beat an egg and brush the scored edge with egg mixture (will not need all mixture)
6. Sprinkle sugar on egg mixture and bake for about 20 minutes until golden brown
7. Remove from oven and re-score the edge and lightly push down the center of each square and cool completely on a wire rack
8. In a medium bowl combine the softened cream cheese, powdered sugar, vanilla, honey and thyme and beat until creamy
9. Slice a peach into 12 wedges (or 8 wedges - then will need 2 peaches)
10. Place about 2-3 tablespoons cream cheese mixture on each square
11. Top with 3 peach slices
12. Brush warmed jelly over the peaches
13. Cover and refrigerate until served or serve immediately
14. You will probably have some cream cheese mixture leftover.  Picture and recipe from Cooking On the Front Burners.
    

Frozen Lemonade Pie

 Graham Cracker Crust

Ingredients 

3/4 graham cracker crumbs

1/4 Cup Sugar

1/2 Cup melted

Directions:

Crush graham crackers and put crumbs in a bowl.  Reserve a 1/2 cup to sprinkle on top.   (I put the graham crackers in a large baggie and then use a rolling pin to crush them.) Mix in the sugar. Add the melted butter and mix well. Pour into a 9x13 pan and press the crumbs evenly to make the crust. Bake at 350º for 15 minutes.

Filling

1/2 gallon Vanilla Ice Cream

8 ounce frozen lemonade concentrate

Mix ice cream and lemonade concentrate in bowl.  When thoroughly mixed put into the cooled graham cracker crust and top with reserved graham crackers.  Freeze 6 hours or over night. 

 

 

Fourth of July Trifle

 

Ingredients

Ingredient Checklist

• 4 ½ cups fresh strawberries, hulled and sliced
• 1 4-serving-size package vanilla instant pudding and pie filling mix
• 2 cups milk
• 1 8 ounce package cream cheese, softened
• 1 5-6 ounce carton vanilla-flavored Greek yogurt
• 1 8 ounce container frozen non-dairy whipped dessert topping, thawed
• 1 10-12 ounce purchased angel food cake, cut into 1-inch cubes
• 1 ½ cups fresh blueberries

Directions

Instructions Checklist

• Step 1

  If desired, cut half of the strawberry slices into star shapes using a 1-inch star-shaped cutter; set aside. Prepare pudding mix according to package directions using the 2 cups milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth. Beat in pudding. Fold in whipped topping.

• Step 2

  To assemble, spoon one-third of the cake cubes into a 2 1/2- to 3-quart trifle dish or clear glass bowl. Top with one-third of the pudding mixture. Arrange some of the star-shaped strawberries against the sides of the dish on top of the pudding mixture in dish, making a circle of star-shaped berries. Fill in the center with some of the uncut sliced strawberries. Top with a layer of one-third of the blueberries. Repeat layers. Top with remaining cake and pudding mixture. Arrange remaining blueberries in a 3 1/2-inch rectangle in one corner of the top. Arrange remaining strawberry stars in rows, resembling stripes on a flag.

• Step 3

  Cover and chill up to 24 hours.

Ruth's Angel Food Delight

 Ingredients

• 
  14 ounce  angel food cake (you can make it or buy it)
  
• 1 1/2 cup heavy whipping cream
  
• 1/2 to 1 cup powdered sugar
•  8 ounces cream cheese softened
• 1/3 powdered sugar   
  

Cut or break large angel food cake into 1 inch pieces.  Set aside in bowlIn a medium bowl, add the cold whipping cream. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over, it’s ready.In a small bowl, blend the cream cheese and 1/3 cup powdered sugar.  When it is mixed fold into the whip cream mixture.  Then fold in the angel food cake.  Put in 9 x 13 pan and refrigerate.  Top with strawberries in a glaze or a lemon sauce.

Parcel Torte

 7 squares, 1 ounce each, semi sweet chocolate

1 Cube butter

1 Cup sugar

7 egg yolks

7 egg whites

chocolate shavings

Sweetened whip cream 1/2 pint

Toasted almonds

Melt chocolate and butter in medium sauce pan over low heat or microwave at medium heat.  Add 3/4 Cup sugar and egg yolks.  Beat for 3 minutes at high speed.  Preheat oven to 325.  In a separate bowl beat egg whites til soft peaks form, add remaining 1/4 cup sugar gradually, beating constantly until stiff peaks form.  Fold egg whites slowly into chocolate batter with rubber spatula.  Pour 3/4 batter into ungreased 9" spring-form pan.  Bake 35 minutes.  Let torte cool and fall.  Run knife around edge and remove frame.  Pour remaining uncooked batter over torte - it serves as frosting and chill.  Garnish with whip cream and top with chocolate shavings and almonds.

Raspberry Glazed Double Chocolate Dessert

16 oz semisweet chocolate

1 Cup butter

6 Eggs

8 oz white chocolate baking bar cut into small pieces

1/2 Cup whipping cream

1 TBS unsalted butter

1 (10 oz.) package frozen raspberries in syrup, thawed

1 TBS cornstarch

1 Cup Whipping Cream

1 Cup fresh raspberries

 

Heat oven to 400 degrees.  Spray 9" spring-form pan with nonstick cooking spray.  In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth.  Cool 35 minutes or until completely cooled.  Beat eggs in a small bowl at high speed for 5 minutes or until light and lemon colored.  Fold cooled chocolate into eggs until well blended.  Pour into sprayed pan.  Bake at 400 for 15 minutes.  Cake will be soft in center.  Cool in pan on wire rack for 1 1/2 hours or until completely cooled.  Refrigerate 1 1/2 hours or until firm.

 Meanwhile, place white chocolate baking bar in a small bowl.  In small  saucepan bring 1/2 Cup whipping cream and 1 TBS butter just to a boil.  Pour over chocolate; stir until smooth.  Cool 5 minutes or until completely cooled.  Refrigerate 1 hour or until chilled.

Place strainer over small saucepan; pour raspberries into strainer.  Press mixture with back of spoon through strainer to remove seeds; discard seeds.  Stir in cornstarch.  Cook over medium heat until mixture boils and thickens stirring constantly.  Cool 30 minutes or until completely cooled.

Spread white chocolate ganache on top of cooled dessert.  Spread raspberry glaze over ganache.  Refrigerate 30 minutes; serve or refrigerate until serving time.  To serve, let dessert stand at room temperature for 1 hour.  In medium bowl, beat 1 cup whipping cream until stiff peaks form.  Spoon whipped cream into pastry bag with large star tip.  Pipe cream onto edge of dessert.  Garnish with fresh raspberries.

Texas Sheet Cake

3/4 LB butter

4 TBS cocoa

1 Cup water

2 Cups flour

2 Cups sugar

1/2 Cup buttermilk

2 eggs

1 tsp baking soda

1 tsp vanilla

ICING:

1/2 Cup butter

4 TBS cocoa

6 TBS milk

1 lb powdered sugar

1-1 1/2 Cups pecans chopped

1 tsp vanilla

 Melt and bring to boil butter, cocoa and water.  Sift together flour and sugar.  Pour hot mixture into sugar mixture then add buttermilk, eggs, baking soda and vanilla.  Mix well.  Pour into long cookie sheet with sides and bake at 375 for 20 minutes.  Prepare icing while cake bakes.  In sauce pan bring to boil butter, cocoa and milk; add powdered sugar and beat in; add pecans and vanilla.  Pour over cake as soon as it comes out of the oven.  Let cool and serve.

Double Chocolate Tiramisu

Ingredients

• 2 tablespoons unsweetened cocoa powder, plus more for garnish
• 1 1/2 cups heavy cream
• 4 ounces semisweet chocolate, chopped
• 1 bar (8 ounces) cream cheese, room temperature
• 3/4 cup sugar
• 24 ladyfinger cookies (from a 7-ounce package)

Directions

1. 1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
2. 2. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
3. 3. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
4. 4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving. 

    

   Picture and recipe from Martha Stewart

Apple Pudding Cake

Cream all together
1/4 cup butter
1 tsp salt
1 tsp vanilla
1 Cup sugar
1 egg
Add:
2 cups coarsely grated apples - skins too
1 cup flour
1 tsp soda
1/4 tsp nutmeg
1 tsp cinnamon

Mix and put in 8 x 8 greased pan - need to double for 9 x 13.  Bake at 325 for 45 minutes.
Sauce for apple pudding cake
½ Cup butter
1 cup sugar
½ large can of evaporated milk (3/4 cup)
cook slowly under boiling point for 12 minutes.  Remove from heat.  Add 1 TBS vanilla and a dash of nutmeg.  Serve pudding cake warm and sauce hot.  Also use whipping cream.
Picture from Mel's Kitchen Cafe

Ooey Gooey Chex Mix

1/2 Box Rice Chex
1/2 Box Golden Grahams
1 Cup almonds
1 Cup pretzels
1 Cup coconut

Melt 3/4 Cup butter
Add 1 Cup Sugar and 1 Cup karo Syrup
Boil 2 minutes and pour over cereal mix.
Photo Courtesy of The Recipe Critic

Caramel Apple Crisp

Ingredients

• Filling:
• 8 cups sliced *apples (5-6 large)
• 2 Tbsp sugar
• 1 Tbsp flour
• 1/2 tsp cinnamon
• 14oz caramels (2 1/4 cups)
• 6 Tbsp milk
• Topping:
• 1 1/4 cup flour
• 1 cup brown sugar
• 1 cup oats
• 3/4 cup butter, soft
• 1 tsp cinnamon
• Notes:

Instructions

1. Peel and thinly slice the apples. Toss with the sugar, flour, and cinnamon. Pour into a greased 9x13" pan; set aside.
2. Mix caramels and milk in a glass bowl. Microwave until melted, stirring occasionally. Drizzle about half of the caramel sauce over the apples.
3. Combine topping ingredients in a small bowl till crumbly and spread evenly over apples and caramel.
4. Bake at 350° for about 45 minutes, or till topping is golden brown and apples are tender. Serve with vanilla ice cream and the remaining caramel sauce.

*Granny Smith, Fuji, or Honey Crisp apples are good for this recipe.

Recipe and picture courtesy of Creations By Kara

Killer Cupcakes

 4 - one ounce squares semisweet chocolate
1 tsp vanilla
2 sticks butter
4 eggs
1 ½ cups sugar
1 cup flour

Filling
8 oz cream cheese softened
1/4 cup sugar
1 egg beaten
dash of salt
3/4 Cup semi-sweet chocolate chips (I used mini chocolate chips - and thought they were so cute.)

Makes about 20-22 cupcakes.  Preheat oven to 350 degrees.   Line muffin tins with paper cupcake liners. In top of a double boiler over simmering water, (I just put the chocolate and butter and vanilla in a regular pan right on the heat - but watched it really closely).  Melt chocolate with vanilla, butter.  In large bowl beat the eggs until thick and add the sugar.  Beat in the flour.  Fold in the butter chocolate mixture.  Spoon into tins filling the cups 2/3 full.

Filling - Mix the cream cheese, sugar, egg and salt until just blended.  Stir in the chocolate chips.  Drop a rounded teaspoon of filling onto the top of each cupcake.  Bake for 30 minutes.

Photo cred blisstree.com

Suzanne's Hot Fudge

Combine on top of double boiler 2 squares unsweetened chocolate 2 TBS butter 1 Cup sugar 1/2 Cup canned milk 1/8 tsp salt Stir until thickened (will thicken more as it cools) Do not let water boil. Cook slowly. Add 1 tsp vanilla Serve over ice cream.

Pecan Tassies

1/2 c. butter
3 oz. pkg. cream cheese
1 c. flour
Pinch of salt

Mix well butter and cheese. Add flour and salt. Makes 24 balls. Then press in Tassie pans with fingertips.

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
2/3 c. coarse pecans
Pinch of salt

Beat egg, sugar, butter, vanilla until smooth. Stir in pecans. Put 1 teaspoon filling in each cup. Bake at 350 degrees for 25 minutes or until filling sets. Remove from pan and place on rack to cool.

Candy Bar Freezer Dessert

2 cups graham cracker crumbs

1 cup crushed saltines (about 30 crackers)

1/2 cup butter, melted

2 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

4 cups butter pecan ice cream, softened (I used vanilla)

1 carton (8 ounces) frozen whipped topping, thawed

1 Butterfinger candy bar (2.1 ounces), chopped (I used more)

• In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 9x13 inch dish. Cover and refrigerate.
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
• In a small bowl, combine choped candy bar and the remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. This is a wonderful dessert that April Steimle made for our Stake Conference dinner. IT WAS FANTASTIC.
  

Layered Ice Cream Cake

15 Oreos
1 TBS milk
8-9 ice cream sandwiches
1 pint mint chocolate chip ice cream
1 pint vanilla frozen yogurt (I have used vanilla ice cream)
1 pint strawberry ice cream or frozen yogurt
1 container (8 oz) frozen whipped topping thawed
DIRECTIONS
1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper using spray to help adhere to pan. Trim paper to height of pan.
2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.
5. To serve, remove side of pan, then waxed paper. Cut into wedges.