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Ice Cream Sandwich Cake

Total Time

Prep: 20 min. + freezing

Makes

15 servings

Impress guests with this gooey, chocolaty can't-resist ice cream sandwich cake. They'll never guess it's store-bought treats dressed up! —Taste of Home Cooking School
Ice Cream Sandwich Cake Recipe photo by Taste of Home

Ingredients

  • 19 ice cream sandwiches
  • 1 jar (16 ounces) hot fudge ice cream topping
  • 1-1/2 cups salted peanuts
  • 3 Heath candy bars (1.4 ounces each)
  • 1 carton (8 ounces) frozen whipped topping, thawed (3 cups)

Directions

  1. Cut one ice cream sandwich in half widthwise. Place one whole and one half sandwich along a short side of an ungreased 13x9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches.
  2. In a food processor, combine peanuts and candy bars. Pulse until chopped; sprinkle half over fudge layer. Repeat layers of ice cream sandwiches and fudge topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture.
  3. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.

Nutrition Facts

1 piece: 422 calories, 19g fat (8g saturated fat), 26mg cholesterol, 154mg sodium, 54g carbohydrate (33g sugars, 3g fiber), 9g protein.

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