Goya Ice Cream Sliders

By carvalhohm

Ingredients

• 1 bottle (14 oz.) GOYA® Dulce de Leche – Milk Caramel Spread – Squeeze
• 1 pkg. (3.5 oz.) GOYA® Maria Cookies
• 1 carton (2 pints) ice cream (we used chocolate chip and chocolate chocolate chip), slightly softened
• 1 cup finely chopped nuts, candy bars and/or sprinkles, for garnish.

Preparation

Step 1

Using butter knife, spread 1 tsp dulce de leche on back side of each maria cookie. Arrange cookies on plastic-lined baking tray.

Using 2-oz ice cream scoop, or heaping tablespoon measure, spoon ice cream on half of cookies. Top ice cream with remaining cookies to form mini ice cream sandwiches; press down gently. Transfer sheet to freezer; freeze until firm, about 1 hour.

Using butter knife, trim edges of cookies to smooth edges. Place nuts, candy bars and/or sprinkles on separate plates. Roll edges of cookies in toppings. Serve immediately.