Prep time: 10 mins | Inactive: 30 mins | Serves: 9
My kids are obsessed with this Ice Cream Sandwich Cake. Honestly, I am, too! This cake is so easy and quick to make. A no-bake dessert made with just four main ingredients. The Magic Shell chocolate topping and chopped peanuts are optional, but I would not dare to give them up! This ice cream sandwich cake is a no-frills dessert. All you need to do is layer the ingredients and viola! You can even ask the kids to help out. I’m pretty sure they will love to help!
My family loves dessert, but I am not so much of a baker, so I treasure recipes like this. Not only that this cake is very delightful, but this is also a star on potlucks. This cake has layers of store-bought ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping. To top it all off, I sprinkled nuts and chocolates on top.
INGREDIENTS
1 (12 ounces) jar hot fudge topping, warmed
16 ounces Cool Whip, thawed
1 (12 ounces) jar caramel topping, warmed
24 vanilla ice cream sandwiches
Magic Shell chocolate topping, optional
1/2 c. chopped peanuts or other nuts, optional
How to make Ice Cream Sandwich Cake
Step 1: In the bottom of a 9 x 13-inch baking dish, arrange 12 of the ice cream sandwiches in a single layer. To fit the last sandwich, you might need to cut it. Allow the ice cream sandwiches to soften for a couple of minutes before gently pressing them down using a spoon.
Step 2: Over the ice cream sandwiches, spread one-third of the whipped topping, then drizzle with half each of the hot fudge topping and caramel topping.
Step 3: Do the same layers, one more time (ice cream sandwiches, third of Cool Whip, hot fudge topping, then caramel topping).
Step 4: On top, spread the rest of the Cool Whip and sprinkle with chopped peanuts followed by the magic shell topping.
Step 5: Using aluminium foil, cover the dish and place it in the freezer for at least 30 minutes or up to 1 week.
Step 6: Before serving, slice the cake. Enjoy!
Ingredients
- 1 (12 ounces) jar hot fudge topping, warmed
- 16 ounces Cool Whip, thawed
- 1 (12 ounces) jar caramel topping, warmed
- 24 vanilla ice cream sandwiches
- Magic Shell chocolate topping, optional
- 1/2 c. chopped peanuts or other nuts, optional
Instructions
Step 1: In the bottom of a 9 x 13-inch baking dish, arrange 12 of the ice cream sandwiches in a single layer. To fit the last sandwich, you might need to cut it. Allow the ice cream sandwiches to soften for a couple of minutes before gently pressing them down using a spoon.
Step 2: Over the ice cream sandwiches, spread one-third of the whipped topping, then drizzle with half each of the hot fudge topping and caramel topping.
Step 3: Do the same layers, one more time (ice cream sandwiches, third of Cool Whip, hot fudge topping, then caramel topping).
Step 4: On top, spread the rest of the Cool Whip and sprinkle with chopped peanuts followed by the magic shell topping.
Step 5: Using aluminium foil, cover the dish and place it in the freezer for at least 30 minutes or up to 1 week.
Step 6: Before serving, slice the cake. Enjoy!
