4-INGREDIENT ICE CREAM SANDWICH CAKE
This cake is so good! My grandmother makes this all the time during the summer and it is soooo good! It's very rich! It is perfect for those hot summer days when you have been outside, in the pool, or on the lake! I think that everyone will love this! Kid favorite for sure!!!
Provided by alimel_01
Categories Frozen Desserts
Time 15m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix Cool-Whip and condensed milk together by hand or with a mixer.
- Layer half of the ice cream sandwiches (6) on the bottom of the pan.
- Put half of of Cool-Whip-condensed milk mixture on top of the ice cream sandwiches.
- Layer other 6 sandwiches on top of mixture.
- Top with remainder of Cool-Whip mixture.
- Drizzle caramel topping on top of cake.
- Keep frozen until ready to eat!
Nutrition Facts : Calories 2438.1, Fat 122.9, SaturatedFat 97.3, Cholesterol 143.7, Sodium 621.6, Carbohydrate 308.3, Sugar 308.3, Protein 37.7
ICE CREAM SANDWICH CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Line the bottom and sides of an 8-inch square cake pan with two crisscrossed sheets of foil, leaving an overhang on each side.
- Place a layer of ice cream sandwiches into the bottom of the dish, breaking them as necessary to cover as much of the pan as possible. Scoop the strawberry ice cream onto the sandwiches, then spread evenly with a spatula until the sandwich layer is covered. Add the remaining ice cream sandwiches on top to form another layer. Top with the cookies and cream ice cream and spread evenly. Spread the whipped topping over the top like a frosting, then top with the sprinkles. Freeze for 1 hour.
- Remove the cake from the freezer, then carefully remove the cake from the dish and peel off any foil that has stuck to the bottom and sides. Slice and serve.
ICE CREAM SANDWICH CAKE
My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.
Provided by DAYMOMMY
Categories Desserts Frozen Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 85.4 g, Cholesterol 39.8 mg, Fat 24.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 16.1 g, Sodium 260 mg, Sugar 47.7 g
ICE CREAM SANDWICH CAKE RECIPE - (4.6/5)
Provided by amberwherley
Number Of Ingredients 4
Steps:
- Line a 9 x 13 inch pan with foil. Lay half of the ice cream sandwiches (whole) in the bottom of the pan, trimming the last one to get it to fit (You may have to eat a small portion of an ice cream sandwich during assembly. I think you'll be okay.). Top with half of the cool whip, half of the caramel sundae topping and half of the candy. Repeat these steps again, cover and freeze.
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- Place 4 ice cream sandwiches, side-by-side, on a foil-lined cookie sheet. Add half the whipped cream pudding mixture on top, then repeat layers.
- Add the last 4 sandwiches, then cover the entire cake with the remaining whipped cream making sure to add the rest of the chopped cookies to the cake (you can add them to the top or all over the cake).
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- Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You will 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.
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