Lime Slush

Adapted from: Aunt Tina

5 Cups Sugar
1 Large package Lime Jello
12 Cups Water
1 Large Can of Pineapple Juice (the really big can)
2 Liters Lemon Lime Soda

Mix: Sugar, Lime Jello and 3 cups water in sauce pan and bring to a boil for 3 to 7 minutes or until sugar is dissolved.

Add:
1 Large can Pineapple Juice
9 Cups water

Freeze in large zip lock bag (I use two bags) until hard slush. When ready allow mixture to set at room temperature for about one hour. (only need to do this if it's frozen hard) Break apart and pour in the two liters of lemon lime soda

Ice Cream Sandwich Cake

Adapted from: Delightfully Delicious



1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

-POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

-ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers.

-Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.