Tuesday, June 4, 2013

Tuesday Treats: Ice Cream Sandwich Cake





ice cream sandwich cake recipe


  • 20 ice cream sandwiches (regular, strawberry or neopolitan)
  • 1 12 oz. jar hot fudge sauce
  • 1 8 oz. container frozen whipped topping (such as Cool Whip), thawed
  • red, white and blue sprinkles

Preparation:

  1. Cut one ice cream sandwich in half. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side across the short end of a 9 x 13 pan.

  2. Next to those ice cream sandwiches, arrange 8 more ice cream sandwiches lengthwise, to cover the bottom of the pan.

  3. Place hot fudge sauce in a microwave-safe container. Heat on high for 30 seconds. Spread half of the sauce over the ice cream sandwiches.

  4. Top with half of the whipped topping.

  5. Repeat layers: ice cream sandwiches, hot fudge sauce and whipped topping. Scatter sprinkles over top.

  6. Freeze, uncovered 2 hours. Cover with foil and freeze another hour.


I halved the recipe (which is probably a good thing because I think we would of ate it all ;).  I also added a little caramel syrup instead of the sprinkles.   Pure summer Yumminess!

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