Peach and ice Cream Sandwich Bars

By courtneyepowell

Ingredients

• 10 to 14 rectangular ice cream sandwiches, unwrapped
• 2 pints peach sorbet or mango sorbet, softened
• 1 8-oz carton sour cream
• 1 c whipping cream
• 3/4 c powdered sugar
• 2 c fresh blueberries or raspberries

Details

Servings 12

Preparation

Step 1

Place ice cream sandwiches in an ungreased 3-qt rectangular baking pan, cutting to fit as necessary. Spread sorbet on top of ice cream sandwiches. Freeze about 15 mins or until sorbet is firm.
In a med bowl, combine sour cream, whipping cream and powdered sugar. Beat with electric mixer on med until mixture thickens and soft peaks form. Spread over sorbet.
Cover and freeze for at least 4 hours or up to 24 hours or until firm. Let stand at room temp for 10 mins before serving. Sprinkle fresh berries over top.