Description
This Ice Cream Sandwich Cake is a nostalgic, no-bake dessert that comes together quickly with layers of ice cream sandwiches, whipped topping, and fudge. Perfect for summer gatherings, it’s a simple and refreshing treat.
Ingredients
- Ice cream sandwiches
- Hot fudge topping
- Cool Whip (or whipped topping)
- Crushed Oreo cookies
Instructions
- Arrange a layer of ice cream sandwiches in a 9×13 dish.
- Spread one-third of the hot fudge over them, then top with half the Cool Whip.
- Repeat another layer of sandwiches, fudge, and Cool Whip.
- Sprinkle crushed Oreos on top and drizzle with the remaining fudge.
- Freeze for at least 4 hours before slicing and serving.
Notes
- Use different flavors of ice cream sandwiches (like mint, cookies & cream, or birthday cake) to match the occasion.
- Swap crushed Oreos for Heath bits, M&Ms, chopped peanut butter cups, or sprinkles for variety.
- You can make more layers by stretching out the fudge and Cool Whip.
- Store in the freezer wrapped in plastic wrap or foil. It will last for about a week.
- Before serving, let the cake soften for a few minutes at room temperature for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 36g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
