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


  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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