A fun twist on the original Ice Cream Sandwich Cake, this Snickers-inspired version is layered with caramel and peanut butter, then topped with milk chocolate and crunchy peanuts for the ultimate no-bake summer dessert!
Snickers Ice Cream Cake
Makes: 12 servings
Layers of ice cream sandwiches, caramel, and peanut butter make this the easiest ice cream sandwich cake you'll ever make!
Ingredients
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Instructions
- Line a 9x13 metal baking pan with parchment paper.
- Place a layer of <wprm-ingredient uid="0:1" removed="0">12 vanilla ice cream sandwiches on the bottom of the pan; it's okay to squeeze them in if you need to.
- Pour all of the warmed ¾ cup creamy peanut butter over the ice cream sandwiches. Spread it in an even layer, then add half of the whipped topping (8 ounces) and spread that over the peanut butter.
- Add another layer of 12 vanilla ice cream sandwiches over the whipped topping. Drizzle or spread the warmed ¾ cup caramel topping over the ice cream sandwiches, followed by the rest of the whipped topping (8 ounces). If you're using a squeeze bottle of caramel syrup, you don't need to warm it up.
- In a small microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring well between each interval, until smooth and fully melted.
- Drizzle the melted ½ cup milk chocolate chips or wafers over the top of the ice cream sandwich cake and top with ¼ cup crushed peanuts and more caramel drizzle, if desired.
- Place the pan (uncovered) in the freezer for 10-15 minutes, or until the chocolate hardens. Then cover the pan with foil and freeze for at least 2 hours to set.
- To serve, cut the cake into 12 squares or 16 slices.
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