Strawberry Ice Cream Sandwich Cake
Strawberry ice cream sandwich cake is an easy frozen treat made with ice cream sandwiches, Cool Whip, and strawberry ice cream topping.
Servings 12 Servings
Calories 477kcal
Equipment
- 9x13 glass baking dish
- Spatula
Ingredients
- 24 strawberry cheesecake ice cream sandwiches unwrapped
- 16 ounces Cool Whip thawed
- 10.75 ounces strawberry ice cream topping
- Fresh strawberries for topping sliced (use as many as you like)
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 the strawberry ice cream topping over the Cool Whip.
- Add the remaining 12 ice cream sandwiches in a single layer.
- 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.
- Top the cake with slices of fresh strawberries.
- 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.
Nutrition
Serving: 1Serving | Calories: 477kcal | Carbohydrates: 77g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 296mg | Potassium: 274mg | Fiber: 1g | Sugar: 41g | Vitamin A: 417IU | Vitamin C: 0.1mg | Calcium: 165mg | Iron: 1mg