Ice Cream Sandwich Cake

This dessert is So easy to make and So good to eat!

NOTE: Do NOT use whipped cream or canned whipped cream such as Redi-Whip unless you are going to serve the cake immediately! Whipped cream starts to break down within a few minutes of being warm and will NOT FREEZE!

I use only store bought whipped topping such as Cool Whip. You can use any brand, any flavor, and it can be low fat or regular. Whipped topping freezes great and this cake slices and servesbetter if it has been put in the freezer for several hours or over night.

And that makes it a great cake to make ahead of time! Enjoy! Cris

Ice Cream Sandwich Cake

shared by Tina Evans

Makes about 6 to8 slices depending on how thick you cut them

You will need:

Large Cake carrier, or suitable plate and cover

12 ice cream sandwiches (any flavor - for the cake in the photos, I used Neapolitan)

16 oz. tub of Whipped Topping

Chopped nuts for garnish (instead of or in addition to nuts, you can use sprinkles, chocolate chips, shaved chocolate or even drizzle chocolate or caramel ice cream syrup over the top and sides)

Directions:

1. In the middle of the cake carrier base, put a thin layer of whipped topping (this helps anchor the first layer of ice cream sandwiches).

2. Unwrap 3 ice cream sandwiches and lay them side by side on the whipped topping on the cake carrier base.

3. Spread a thick layer (maybe about 1/4 inch thick) of whipped topping over the 3 ice cream sandwiches.

4. Unwrap 3 more ice cream sandwiches and lay them side by side on top of the first layer of ice cream sandwiches and whipped topping.

5. Spread a thick layer of whipped topping over the 3 ice cream sandwiches.

6. Repeat the layers of unwrapped ice cream sandwiches and whipped topping until you have used up all 12 ice cream sandwiches.

7. Spread a thick layer of whipped topping on the top and sides of the cake. You can use the spatula to make peaks in the whipped topping or smooth it out - whatever you prefer.

8. Sprinkle the garnish on the cake (nuts, chocolate chips, drizzled syrup, etc.)

9. Place the cake carrier cover carefully over the cake and place in the freezer for several hours or overnight.

10. While it is not necessary, I did find that when I was ready to serve the cake, if I allowed it to sit at room temperature for about 10 minutes, it made cutting through the ice cream a little easier.