Ice Cream Sandwich Cake
This Ice Cream Sandwich Cake is layered with ice cream sandwich bars, chocolate and caramel sauce, whipped topping, chocolate chips, and toffee pieces.
Servings: 15
Ingredients
- 2 cups hot fudge topping or use homemade chocolate sauce
- ¾ cup caramel topping or use homemade caramel sauce
- 20 ice cream sandwiches you may need more if they’re the square kind
- 8 oz. tub Cool Whip thawed
- ½ cup mini chocolate chips
- ½ cup toffee pieces
Instructions
- Microwave the fudge and caramel topping for about 15-20 seconds to loosen it and make it spreadable, if necessary.
- Line the bottom of a 9x13 baking dish with a layer of the ice cream bars (10 of them; trim if necessary.)
- Spread half of the hot fudge, followed by the caramel, and then Cool Whip over the sandwiches. Sprinkle on half of the chocolate chips and toffee pieces. Repeat layers.
- Freeze until firm, about 1 hour. Cut into squares and serve.
Video
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 75g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 315mg | Potassium: 247mg | Fiber: 1g | Sugar: 39g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 0.8mg