Ice Cream Sandwich Cake
This ice cream sandwich cake is SO easy to make! Ice cream sandwiches are stacked, then frosted in whipped topping, and drizzled with hot fudge.
Servings: 12
Calories: 270kcal
Ingredients
- 12 ice cream sandwiches
- 16 oz. whipped topping
- hot fudge
Instructions
- Start by spreading a thin layer of whipped topping on your platter or dish.
- Add your first layer of sandwiches.
- Spread sandwiches with a layer of whipped topping.
- Add another layer of ice cream sandwiches. Repeat until all sandwiches have been used.
- Frost the entire cake with a thin layer of whipped topping. Let freeze 15 minutes. Just long enough for the whipped topping to harden before adding the final layer.
- Use remaining whipped topping to get a nice even coat all around the cake and spread until smooth.
- Spoon hot fudge into a plastic bag. Cut the tip off of the bag and drizzle the cake with hot fudge sauce (NOT heated). Freeze at least 1-2 hours before serving.
Video
Notes
This cake is just as delicious on day 2. The ice cream sandwiches soften slightly and are perfect!
Nutrition
Calories: 270kcal
