Ice Cream Sandwich Cake
Ingredients
- 20 standard ice cream sandwiches, divided
- 1 jar hot fudge sauce, divided
- 12 ounces frozen whipped topping, thawed, divided
- 1/2 cup sprinkles
Instructions
- 1
Gather the ingredients.
- 2
Place 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.
- 3
Arrange 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.
- 4
Put hot fudge sauce in a microwave-safe container. Heat on high for 30 seconds or until easy to stir.
- 5
Spread half of the sauce evenly over ice cream sandwiches.
- 6
Top with half of the whipped topping.
- 7
Repeat with an additional layer of ice cream sandwiches, hot fudge sauce, and whipped topping. Scatter sprinkles over top.
- 8
Freeze, uncovered, for 2 hours.
120 min - 9
Cover pan with foil and put back in freezer for an additional hour.
60 min - 10
To 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.
10 min
Nutrition
Per serving (based on 24 servings)
