1. WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended. 2. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies. 3. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. 4. Top with remaining sandwiches. 5. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. 6. FREEZE 4 hours.
Ingredients 4 tablespoons milk 4 tablespoons boiling water 1 teaspoon dry active yeast 7ounces all purpose flour ( a little under 3 cups I recommend you measure and weigh. See my note above) 1 1/3 ounces sugar ( about 4 tablespoons) 1 egg 1 ounce butter cold to room temperature 1 dash salt oil glaze 1/3 cup butter 3 cups confectioners’ sugar 1 1/2 teaspoons vanilla 5 tablespoons hot water ( or as needed)
in a large measuring jug combine the milk and boiling water add a teaspoon of the sugar and the yeast stir it gently then leave it in a warm place for the yeast to activate (aka foam)
in a large mixing bowl combine the flour the rest of the sugar and the salt cut in the butter using your fingers or a pastry blender until it resembles crumbs
add the egg (give it a quick beat) and yeast mixture to the flour mix and mix into a smooth dough this usually takes about 6 minutes of mixing
turn the dough out onto a lightly floured counter and knead for about 6 to 12 minutes it should feel springy and little bubbles should form under the surface place it back in the bowl cover with a cloth or plastic wrap and let rise for about an hour until double in size
once risen place the dough onto the counter and cut it into 5 pieces one piece at a time stretch it into a long rope about an inch to an inch and a half wide cut strips about an inch long ball em up with your hands and place them on a baking tray or wire rack to wait
cover the doughnuts holes with a cloth to rise while you heat the oil to 380°F
place the doughnuts into the oil and fry until golden brown on each side about 3 minutes be sure to fry only a few at a time so they don’t overcrowd and stick together
drain on a paper towel or wire rack over a cloth before glazing them be sure to glaze them warm or else they won’t get that delicious coverage.