Description
Ice Cream Sandwich Cake is an easy, no-bake dessert made by layering ice cream sandwiches with whipped topping, fudge, and candy—perfect for hot summer days and parties.
Ingredients
Units
Scale
- 12 ice cream sandwiches
- 1 tub (8 oz) whipped topping, thawed
- 1 cup hot fudge sauce, warmed
- 1 cup crushed chocolate sandwich cookies (like Oreos)
- 1/2 cup mini chocolate chips or sprinkles
- Optional: caramel sauce or chopped nuts for topping
Instructions
- In a 9×13-inch dish, place 6 ice cream sandwiches side by side to form the base layer.
- Spread half of the whipped topping evenly over the sandwiches.
- Drizzle with half of the hot fudge sauce and sprinkle half of the crushed cookies over the top.
- Repeat with another layer of 6 sandwiches, remaining whipped topping, hot fudge, and cookies.
- Top with mini chocolate chips or sprinkles, and drizzle with optional caramel sauce or nuts if desired.
- Cover with foil and freeze for at least 2 hours, or until firm.
- Remove from freezer a few minutes before serving to soften slightly. Slice and serve cold.
Notes
- Customize with different flavors of ice cream sandwiches or toppings.
- Store leftovers in the freezer, tightly covered, for up to a week.
- Let sit at room temperature for 5–10 minutes for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg