Ice Cream Sandwich Cake recipe

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Ingredients

24 vanilla ice cream sandwiches, unwrapped
2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
1 (12 ounce) jar hot fudge ice cream topping, warmed
1 (12 ounce) jar caramel ice cream topping
¼ cup chopped pecans, or to taste

Nutrition Info

576.1 calories
carbohydrate: 85.4 g
cholesterol: 39.8 mg
fat: 24.8 g
fiber: 2.4 g
protein: 6.5 g
saturatedFat: 16.1 g
servingSize: -
sodium: 260 mg
sugar: 47.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish, top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.

Recipe Yield

1 9x13-inch dish

Recipe Note

My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.

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