Ice Cream Sandwich Cake Recipe
This ice cream sandwich cake is the best summer dessert! It's easy to make this no-bake treat with ice cream sandwiches, hot fudge sauce, Oreo's and Cool Whip.
Ingredients
- 24 ice cream sandwiches , full size and rectangular shaped
- 14 Oreos , chopped
- 11-12 ounces hot fudge sauce , approximately one jar, warmed if needed
- 16 ounces Cool Whip or whipped topping, thawed
- Sprinkles or mini M&Ms for topping
Instructions
- In the bottom of a 9x13" pan spread 12 of the ice cream sandwiches. You may need to cut a few to fit as needed.
- Chop Oreos into bite sized pieces, or alternately place in a large Ziptop bag and crush with a rolling pin. Set aside.
- Spread 1/2 jar of the hot fudge sauce over the ice cream sandwich layer then top with half of the Cool Whip and evenly spread with a spatula. Sprinkle with half of the Oreo crumbs.
- Repeat layers of ice cream sandwiches, remaining hot fudge, Cool Whip, then Oreos.
- Top with sprinkles or mini M&Ms, if desired.
- Loosely cover and place in freezer until set, 1-3 hours.
Notes
Store leftovers covered up to 1 month.
Smucker's Hot Fudge or Hershey's Hot Fudge Sauce both work great. You can also use homemade hot fudge. Warm the hot fudge sauce lightly if you are finding it hard to spread.
Use any flavor of ice cream sandwiches. If using round ice cream sandwiches, you will need up to 30 sandwiches.
Swap the cookies for a different cookie if desired. Top with nuts if you would like.
Nutrition
Calories: 408kcal, Carbohydrates: 66g, Protein: 7g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 27mg, Sodium: 264mg, Potassium: 231mg, Fiber: 1g, Sugar: 36g, Vitamin A: 313IU, Vitamin C: 0.04mg, Calcium: 126mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
