Chocolate Peanut Butter Ice Cream Sandwich Cake Recipe 455

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ICE CREAM SANDWICH CAKE



Ice Cream Sandwich Cake image

This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that's ready with just 10 minutes of prep.

Provided by Blair Lonergan

Categories     Dessert

Time 2h10m

Number Of Ingredients 5

24 ice cream sandwiches
16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
Chocolate syrup
Caramel syrup
Topping of choice: such as mini M&M's, sprinkles, crushed Oreo cookies, toffee bits, chopped nuts, chopped candy bars, chocolate chips, etc.

Steps:

  • Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
  • Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
  • Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
  • Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
  • Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and serving.

Nutrition Facts : ServingSize 1 slice, Calories 239.2 kcal, Carbohydrate 32.5 g, Protein 3.1 g, Fat 10.5 g, SaturatedFat 7.4 g, Cholesterol 20.2 mg, Sodium 156.3 mg, Sugar 17.8 g

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH CAKE



Chocolate Peanut Butter Ice Cream Sandwich Cake image

this is a good one

Provided by Patsy Fowler

Categories     Ice Cream & Ices

Time 30m

Number Of Ingredients 6

2/3 c peanut butter, creamy divided
1/2 c cold milk
3.4 oz jello vanilla flavor instant pudding
8 oz cool whip whipped topping thawed and divided
12 vanilla ice cream sandwiches
2 Tbsp chopped dry roasted peanuts

Steps:

  • 1. Whisk 1/2 cup peanut butter and the milk together in a medium bowl until blended. Add the dry pudding mix and beat for 2 minutes. Stir in 1 cup of cool whip.
  • 2. Arrange 4 ice cream sandwiches side by side on a 24 inch long sheet of foil and then top with half of the pudding mixture. Repeat layers. Top with the remaining sandwiches.
  • 3. Mix the remaining peanut butter and cool whip until blended and then spread onto the top and sides of the dessert. Freeze up to 4 hours or until firm. Top with nuts before serving.

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