This Ice Cream Sandwich Cake is layers of ice cream sandwiches, whipped topping, hot fudge, and caramel for the perfect sweet treat.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 12Servings
Calories 496kcal
Equipment
9x13 baking dish
Spatula
Ingredients
24ice cream sandwichesunwrapped
16ouncesCool Whipthawed
Hot fudge sauce
Caramel sauce
M&M’S for topping
Instructions
In a 9x13-inch pan, place 12 of the ice cream sandwiches in a single layer.
Scoop half of the Cool Whip onto the ice cream sandwich layer and spread out evenly.
Drizzle hot fudge sauce (you may need to warm it just enough to be able to drizzle, but it should not be hot or it will melt the Cool Whip) and caramel sauce over the Cool Whip.
Add the remaining 12 ice cream sandwiches in a single layer, then drizzle on more hot fudge and caramel sauce.
Scoop the rest of the Cool Whip on top of the cake and spread out evenly.
Cover the cake with plastic wrap and freeze for at least 3 hours until completely firm.
Drizzle more hot fudge and caramel sauce over top of the cake, then sprinkle with M&M’S.
Cut the cake and serve frozen.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.