Easy Ice Cream Sandwich Cake
Layers of ice cream sandwiches and sundae toppings make this the easiest ice cream sandwich cake you'll ever make!
Servings 12 servings
Calories 492kcal
Ingredients
- 12 vanilla ice cream sandwiches the long, rectangular kind; I use Blue Bunny
- 12 chocolate ice cream sandwiches the long, rectangular kind; I use Blue Bunny
- (2) 8oz containers whipped topping (or 16oz is fine if they have it)
- 11.75 ounce jar hot fudge topping Smuckers, warmed (but not piping hot)
- 12.25 ounce jar caramel topping Smuckers, warmed (but not piping hot)
- Rainbow sprinkles for topping, optional
- Maraschino cherry for topping, optional
Instructions
- Line a 9x13 metal baking pan with parchment paper.
- Place a layer of 12 chocolate 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 11.75 ounce jar hot fudge topping 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 fudge sauce.
- Add a layer of 12 vanilla ice cream sandwiches over the whipped topping. Spread the warmed 12.25 ounce jar caramel topping over the ice cream sandwiches, followed by the rest of the whipped topping (8 ounces).
- Scatter the Rainbow sprinkles over the top of the ice cream sandwich cake.
- Cover the pan with foil and freeze for at least 2 hours to set.
- To serve, cut the cake into 12 squares and top each with a Maraschino cherry.
Nutrition
Calories: 492kcal | Carbohydrates: 86g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 375mg | Potassium: 259mg | Fiber: 1g | Sugar: 53g | Vitamin A: 377IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 1mg
