Cookies and Cream Graham Bar

2 cans, 410ml Angel Kremdensada, chilled overnight

½ teaspoon vanilla extract

¼ cup crushed chocolate cream filled cookies

1 cup chocolate cream filled cookie, broken into small pieces

24 pieces honey graham crackers

2 pieces 11 ½ inch x 5.8inch rectangular container with cover

aluminum foil

Procedure:

1. In a bowl, whip Angel Kremdensada until light and fluffy. Add vanilla extract and continue beating until incorporated. Fold in crushed cookies and small cookie pieces and mix well. Divide cream mixture into two portions.
2. To assemble, lay 6 pieces of graham crackers onto the bottom of the container. Pour in mixture in top. Using an off-set spatula spread cream mixture evenly.
3. Top with 6 pieces of graham crackers to make a sandwich. Cover container with a lid and freeze overnight. Repeat the process to make two containers.
4. Remove ice cream bars from the container. Using a sharp knife slice ice cream bars into 2 squares per serving portion. Wrap with aluminum foil and freeze again until ready to serve.