4oz whipped topping, divided (a few large spoonfuls)
toppings of your choice (mini chocolate chips, chopped nuts, cinnamon chips, coconut flakes, etc.)
Spoon out Señor Rico® Rice Pudding and/or Chocolate Pudding with Cinnamon into separate bowls. Add 2oz of whipped topping to each and stir to combine. Freeze pudding mixtures for about 30 minutes to 2 hours until they reach the same consistency as ice cream: not too frozen, but not too soft. Frozen pudding should be firm and not melt too quickly. If you happen to overfreeze, let thaw before preparing ice cream sandwiches. Stir pudding occasionally during the freezing process to help it reach the right consistency and avoid freezing into a solid block.
Cook frozen waffles according to directions on package or prepare homemade waffles. Let cool. To make things easier, freeze waffles until firm, about 15 minutes (frozen waffles will make sandwiching the ice cream easier).
Spoon a few scoops of frozen pudding onto a waffle. Smooth out into an even layer and place another waffle on top, sandwiching the pudding in between. Mold and clean up the outside edges as desired and repeat with the remaining two waffles. Freeze sandwiches until hard.
When ready to serve, use a knife to cut the two ice cream sandwiches into quarters. Melt chocolate in the microwave according to directions on package. Dip the corners of the ice cream sandwich quarters into melted chocolate and let harden on parchment or wax paper. Quickly sprinkle or roll in toppings of your choice such as mini chocolate chips or chopped nuts before chocolate hardens. Serve and enjoy!