1 lb. butter
4 c. flour
1 pt. vanilla ice cream

Cut butter into 4 cups flour with pastry blender. Add ice cream which has been cut into chunks and mix until you have a firm dough and all the flour has been blended. Separate into smaller portions and refrigerate overnight. Roll out like pie dough or a little thinner. Cut into squares, fill with Solo filling and fold. Bake on a cookie sheet at 400 degrees for 15 to 20 minutes.