Ice Cream Sandwich Cake
This ice cream sandwich cake recipe makes an impressive and refreshing summer dessert you can customize with many flavors—no baking required.
- Serves: 24 persons
- 20standard ice cream sandwiches (vanilla, strawberry, Neopolitan, or a mix), divided
- 1(12-ounce) jar hot fudge sauce , divided
- 12ounces frozen whipped topping, thawed, divided
- ½cup sprinkles
Step 1Gather the ingredients.
Step 2Place one whole ice cream sandwich and one half of an ice cream sandwich side by side along short edge of a 9 x 13-inch pan.
Step 3Arrange more sandwiches and halves lengthwise to cover bottom of pan. Cut one sandwich in half lengthwise to fill in any remaining space along the edge.
Step 4Put hot fudge sauce in a microwave-safe container. Heat on high for 30 seconds or until easy to stir.
Step 5Spread half of the sauce evenly over ice cream sandwiches.
Step 6Top with half of the whipped topping.
Step 7Repeat with an additional layer of ice cream sandwiches, hot fudge sauce, and whipped topping. Scatter sprinkles over top.
Step 8Freeze, uncovered, for 2 hours.
Step 9Cover pan with foil and put back in freezer for an additional hour.
Step 10To serve, pull the cake from the freezer and let sit at room temperature for 10 or 15 minutes. Soak the blade of a knife in hot water (a long serrated bread knife is best), wipe water off with a clean kitchen towel, then cut frozen cake into squares. Re-dip knife between slices to make it easier to cut.