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Ice Cream Sandwich Cake

Impress guests with this gooey, chocolaty can't-resist ice cream sandwich cake. They'll never guess it's store-bought treats dressed up! —Taste of Home Cooking School
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    15 servings

Ingredients

  • 19 ice cream sandwiches
  • 1 jar (16 ounces) hot fudge ice cream topping
  • 1-1/2 cups salted peanuts
  • 3 Heath candy bars (1.4 ounces each)
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13x9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches.
  • In a food processor, combine peanuts and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over fudge layer. Repeat layers of ice cream sandwiches and fudge topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture.
  • Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.
Nutrition Facts
1 piece: 422 calories, 19g fat (8g saturated fat), 26mg cholesterol, 154mg sodium, 54g carbohydrate (33g sugars, 3g fiber), 9g protein.

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