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Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake is a no-bake, layered dessert made with vanilla ice cream sandwiches, whipped topping, hot fudge, caramel sauce, and chopped pecans. It’s creamy, cold, and perfect for summer parties or easy weeknight treats.
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Prep Time 15 minutes
Freeze Time: 4 hours
Total Time 4 hours 15 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method

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

Equipment

  • 9×13 inch baking dish
  • Offset spatula or butter knife
  • Spoon for drizzling sauces
  • Freezer space

Method
 

Layer the Base
  1. Line your baking dish with 12 ice cream sandwiches in a flat layer. You may need to trim one or two to fit nicely.
Spread Whipped Topping
  1. Add a thick layer of whipped topping (about one container) over the sandwiches. Spread it out evenly with your spatula.
Drizzle with Sauce
  1. Warm the hot fudge slightly and drizzle half of it over the whipped topping. Follow with a drizzle of caramel.
Repeat the Layers
  1. Add another layer of the remaining ice cream sandwiches. Top with the second container of whipped topping, spreading evenly.
Final Toppings
  1. Drizzle the rest of the hot fudge and caramel over the top. Sprinkle chopped pecans on last.
Freeze
  1. Cover with foil or plastic wrap and freeze for at least 4 hours, or until completely firm. I usually do it overnight.
Serve
  1. Let the cake sit for 5 minutes before slicing. Use a sharp knife and wipe between cuts for clean slices.