Have I mentioned that I’m responsible for helping 700 kids make projects for our school art show? Yes, I said 700. 28 different projects. I am currently two-thirds of the way finished. I have six projects that are nearly finished and five that we haven’t even started on yet. We’re out of school next week for Easter break, we have state standardized testing for two days the week we get back, the kids have more testing to do at some point. So I’m working frantically to get these things finished. Kindergarten made jungle/safari animals (monkeys, zebras, lions, hippos, giraffes), first grade made farm animals (pigs, chickens, ducks, cows, sheep), second grade is making ocean things (fish, jellyfish, sea turtles, pirates), third grade is making containers (banks, vases, bottles, etc.) fourth grade made things from recyclable materials (Chihuli-inspired chandeliers and cool wind sock-y kind of things), fifth grade made things with Sharpies (large, initialed tiles; small, personalized tiles; mobiles made from melted cups and CDs). I will post all of those with instructions later. As in a month later. After I’ve dug my way out of ears and noses and wiggly eyes!
I really haven’t been this tired in a very long time. This school year has taken a lot out of me – and out of most teachers. We are a day away from Easter break. The kids are squirrelly. Patience is wearing thin. We’re all hanging on by a thread.
We just have to survive the next few hours.
Then we’ll get all the kids loaded onto buses and into cars and vans. We’ll straighten up our classrooms a little, promising ourselves that we’ll come back up over the holiday and work in our rooms (We won’t). And we’ll run, screaming from the building, leaving a trail of ungraded essays and patterns for cow spots in our wakes!
I do a lot of cooking during breaks. The kids love to make lists of special things they want me to make. This one is at the top of the list for this break!
- 2 dozen ice cream sandwiches (you may not use them all)
- 48 ounces of ice cream #1, softened
- 48 ounces of ice cream #2, softened
- 16-ounce tub of whipped topping
- Heath bits (toffee bits)
- Chocolate syrup (optional)
Line a 13X9 baking dish with aluminum foil. Make a layer of ice cream sandwiches. Spread on a layer of ice cream #1 (pretty much the whole carton). Sprinkle with Heath bits. Top with a another layer of ice cream sandwiches. Spread on a layer of ice cream #2. Sprinkle on more Heath bits. Spread on whipped topping. Cover with foil. Freeze overnight.
Well Duh #1: Use a DEEP baking dish. A lasagna pan works well. If your pan isn’t at least three inches deep, cut back on the amount of ice cream you use.
Well Duh #2: I used a vanilla bean ice cream and a candy bar chunk ice cream. I also used half vanilla ice cream sandwiches and half chocolate ice cream sandwiches. You can vary this as you see fit.
Well Duh #3: Your first layer is important. You want to completely cover the bottom of the pan. Cut some sandwiches, if necessary.
Well Duh #4: You’ll need to set this on the counter for about 15 minutes before slicing with a very sharp knife.
Well Duh #5: As you can see from the picture, I garnished the plate with chocolate syrup before topping with a square of the dessert.
My family loves this dessert. I like it okay, but I’ve come to discover that I’m not really an ice cream lover. The last time I bought myself a pint of Ben & Jerry’s, I was excited to try it. After I microwaved it for the fourth time to soften it, I realized that I’m not really an ice cream kind of person. I’m a bowl-of-crunchy-chunky-things-swimming-in-a-pool-of-cool-creamy-soup kind of person.
Have a wonderful Easter weekend!