ICE CREAM SANDWICH CAKES
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 18 sandwiches
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F. Line the bottom of two 8-inch-square metal baking pans with parchment paper and lightly butter the paper. Sift the flour, baking powder, baking soda and salt into a bowl, then whisk to combine.
- Melt the butter in a saucepan over medium heat. Add the cocoa powder and whisk until dissolved, about 1 minute. Transfer to a bowl and whisk in both sugars until combined. Add the coffee, buttermilk, egg and vanilla and whisk until smooth. Whisk in the flour mixture until just combined.
- Divide the batter evenly between the prepared pans. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 15 to 20 minutes. Cool slightly in the pans, then invert onto a rack to cool completely. Transfer the cakes to a baking sheet lined with parchment paper, cover with plastic wrap and freeze until firm, about 1 hour.
- Remove the ice cream from the freezer to soften, 10 to 20 minutes. Clean and dry the baking pans, then line each with plastic wrap, leaving a 4-inch overhang on all sides. Scoop all of the ice cream into one of the pans, packing it to make an even 1-inch-thick layer; smooth with a small offset spatula or the back of a spoon. Fold the plastic wrap over the ice cream to cover it, then freeze until solid, at least 1 hour.
- Put 1 frozen cake in the remaining plastic-lined pan. Unwrap the ice cream layer and invert it on top of the cake; remove the plastic wrap. Cover with the remaining cake, pressing gently. Fold the plastic wrap over the cake to cover it and freeze until firm, about 1 hour.
- When ready to serve, unwrap the cake and cut into 9 squares. Cut each square in half to make 2 rectangles or triangles.
ICE CREAM SANDWICH CAKE
This a very easy cake to make, quick prep time and NO baking. It will store in the freezer for a week, but it never makes it that long! This recipe is great because you can change it up according to your likes. Use any kind of sandwich, nut and syrup, and you can make a different cake everytime.
Provided by akanails76
Categories Dessert
Time 10m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- You will need a container to make this in I use a plastic 9x13 pan with a lid. Glass with plastic wrap will work too.
- Place half of your sandwiches in the bottom of the pan.
- Cover with whipped topping.
- Top with half of your chopped nuts.
- Drizzle with syrup.
- Repeat above steps for next layer.
- Cover and freeze for 2 hours.
Nutrition Facts : Calories 114.2, Fat 11, SaturatedFat 3.3, Cholesterol 15.2, Sodium 26, Carbohydrate 3.8, Fiber 0.9, Sugar 2, Protein 1.5
NEAPOLITAN ICE CREAM SANDWICH CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.
- Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.
RED, WHITE AND BLUE ICE CREAM SANDWICH CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Grease two 9-inch square metal cake pans with nonstick cooking spray. Prepare and bake the red velvet cake in the greased cake pans according to the package instructions. Cool the cakes in the pans on wire racks for 15 minutes, then unmold the cakes onto the racks and let cool completely. Trim off the tops of the cakes to yield two 1/2-inch-high cakes.
- Arrange 9 of the ice cream sandwiches into a 9-inch square on a platter, trimming the sandwiches as needed to form the square. Top with one of the cake layers. Arrange another layer of 9 ice cream sandwiches on top of the cake layer. Repeat with the remaining layer of cake and 9 ice cream sandwiches. Chill in the freezer while you prepare the topping.
- Combine the cream, sugar, food coloring and vanilla if using and beat until stiff peaks form. Using an offset spatula, generously frost the cake on all sides with the whipped topping. Decorate the cake with sprinkles as desired. Place in the freezer until ready to serve.
GIANT ICE CREAM SANDWICH
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides.
- Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool.
- Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide.
- Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes.
- Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake.
- Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps.
- Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.
ICE CREAM SANDWICH CAKE
Impress guests with this gooey, chocolaty can't-resist ice cream sandwich cake. They'll never guess it's store-bought treats dressed up! -Taste of Home Cooking School
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13x9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches. , In a food processor, combine peanuts and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over fudge layer. Repeat layers of ice cream sandwiches and fudge topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture. , Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.
Nutrition Facts : Calories 422 calories, Fat 19g fat (8g saturated fat), Cholesterol 26mg cholesterol, Sodium 154mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 3g fiber), Protein 9g protein.
HOMEMADE ICE CREAM SANDWICHES
Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.
Nutrition Facts : Calories 315 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
ICE CREAM SANDWICH DESSERT
No one will believe this awesome dessert is just dressed-up ice cream sandwiches!
Provided by HOPEB
Categories Desserts Frozen Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 70.9 g, Cholesterol 36.5 mg, Fat 28.8 g, Fiber 2.7 g, Protein 10 g, SaturatedFat 15.4 g, Sodium 322.1 mg, Sugar 36.5 g
3 INGREDIENT ICE CREAM SANDWICH CAKE
This makes a delicious dessert that looks great! I saw it in Woman's Day magazine and they called for using Whoppers candy, but I used Oreos in mine. Cook time is for the 6 hour freeze time (but it may not take the full 6 hours for the cake to freeze firmly).
Provided by Sherri35
Categories Frozen Desserts
Time 6h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Arrange 4 ice cream sandwiches long sides touching on a serving plate.
- Squirt an even layer of whipped cream over top.
- Scatter with 1/3 cup chopped Oreos or Malted Milk Balls.
- Repeat layers 2 times, garnishing top with a few larger chunks of Oreos or Malted Milk Balls.
- Freeze 6 hours or until firm.
- Slice to serve.
- May be frozen for up to a week.
Nutrition Facts : Calories 75.5, Fat 3.2, SaturatedFat 1, Sodium 80.9, Carbohydrate 11.4, Fiber 0.5, Sugar 6.6, Protein 0.9
ICE CREAM SANDWICH CAKE RECIPE BY TASTY
Here's what you need: ice cream sandwiches, chocolate ice cream, whipped topping, sandwich cookies
Provided by Pierce Abernathy
Categories Desserts
Yield 9 servings
Number Of Ingredients 4
Steps:
- In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
- Top layer of sandwiches with a layer of chocolate ice cream.
- Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
- Freeze for 1 hour.
- Crush sandwich cookies in a resealable bag.
- For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
- Cover frozen cake with topping.
- Garnish with more crushed sandwich cookies and serve immediately or freeze.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 78 grams, Fat 26 grams, Fiber 0 grams, Protein 9 grams, Sugar 50 grams
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 LOOK-ALIKE CAKE
It's an ice cream sandwich. Wait, no it's just our unbelievably tasty Ice Cream Sandwich Look-Alike Cake that's sure fool and delight your guests.
Provided by My Food and Family
Categories Home
Time 6h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix and milk into batter before pouring into prepared pan. Cool 10 min. Use foil handles to remove cake from pan; cool completely. Peel foil off sides of cake, leaving foil on bottom of cake.
- Cut rounded top off cake; reserve for snacking or another use. Cut remaining cake horizontally in half. Carefully remove top layer.
- Spread ice cream evenly onto bottom cake layer; cover with remaining cake layer. Bring foil up side and over top of cake to completely cover cake. Freeze 4 hours or until ice cream is firm.
- Microwave semisweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 15 min.
- Remove foil from frozen cake; place cake on serving plate. Top with COOL WHIP mixture; smooth top. When COOL WHIP mixture is almost firm, use rounded end of wooden spoon to poke holes in COOL WHIP mixture to resemble top of ice cream sandwich.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 22 g, Protein 4 g
ICE CREAM SANDWICHES FROM CAKE MIX
Bake the cake mix batter and cut into a large cookie. Cut the cookie in half and fill with ice cream. Voila! Delicious ice cream sandwiches much better than store-bought! Recipe from "Kid's Cake Mix Fun."
Provided by Lorraine of AZ
Categories Dessert
Time 35m
Yield 8 sandwiches
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Light spray a 13x9-inch pan with nonstick cooking spray. Line pan with aluminum foil and spray again.
- Beat cake mix, eggs, water and melted butter in a large bowl with electric mixer until well blended. Dough will be thick and sticky. Spoon dough into prepared pan. Cover with plastic wrap and press dough evenly into pan, using plastic wrap to keep hands from sticking to dough. Remove plastic wrap and prick surface all over with fork (about 40 times) to prevent dough from rising too much.
- Bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack.
- Cut the resultant cookie in half crosswise; Remove one half from pan. Spread ice cream evenly over cookie half remaining in pan. Top with second half; use foil in pan to wrap up sanwich.
- Freeze at least 4 hours. Cut into 8 equal pieces; dip cut ends in decoratie sugar or colored sprinkles which will adhere to the ice cream for a pretty presentation. Wrap and freeze sandwiches until ready to serve.
Nutrition Facts : Calories 384.4, Fat 15.4, SaturatedFat 6.8, Cholesterol 80, Sodium 654.4, Carbohydrate 59.4, Fiber 2.5, Sugar 37.4, Protein 5.8
ICE CREAM SANDWICH CAKE
Top a classic ice cream sandwich cake with chocolate sandwich cookies for a sweet addition. Our Ice Cream Sandwich Cake is sure to shine on any dessert table!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.
- Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of Reynolds Wrap® Aluminum Foil; cover with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.
- Freeze 4 hours.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
ICE CREAM SANDWICH CAKE POPS
Ice cream cake on a stick, crunchies and all! The shell coating against the cake part of the ice cream sandwich gives it the most amazing texture. It's not thin and brittle like normal chocolate-coated pops, but more like the inside of a Carvel® ice cream cake. Assorted toppings (I like crushed Oreo's®!) add crunchy texture and the cake warms a little so it's a perfect contrast to the cold ice cream. You just have to try this, no dessert could be easier! Kids would have fun making these but adults alike will enjoy eating them.
Provided by NicoleMcmom
Time 1h10m
Yield 12
Number Of Ingredients 4
Steps:
- Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through up through the center of each cut end.
- Remove the caps and seals from the shell topping. Place in the microwave and cook for 8 seconds. Pour each bottle shell topping into a glass measuring cup.
- Dip each pop into shell topping until completely covered, allowing excess to drip off. Dip the top ends in desired toppings and place on parchment-lined baking sheet.
- Freeze pops at least 1 hour before serving.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 27.7 g, Cholesterol 10.6 mg, Fat 20.1 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 39.6 mg, Sugar 23 g
ICE CREAM SANDWICH CAKE
Everyone loves ice cream cake - and this one is surprisingly simple to make!! Combine layers of prepared ice cream sandwiches with layers of whipped cream, chocolate fudge topping, and chopped peanuts. Freeze for at least 2 hours before serving.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Place 12 ice cream sandwiches in bottom of freezer-proof 9x13-inch pan.
- Top with 1/2 of the whipped cream, all of the Smucker's chocolate flavored topping, and 1/2 of the peanuts.
- Repeat with remaining ice cream sandwiches, whipped cream and peanuts. Garnish wirh Smucker's Sundae surup.
- Freeze until solid, about 2 hours. Let stand 5 minutes before serving. Cut into 24 squares. Garnish with a few peanuts, a drizzle of chocolate syrup, and a cherry on top.
- So Delicious!
Nutrition Facts : Calories 83.4, Fat 5.8, SaturatedFat 1.3, Cholesterol 3.8, Sodium 88.7, Carbohydrate 6.7, Fiber 0.8, Sugar 3, Protein 2.4
ICE CREAM SANDWICH SWIRL CAKE RECIPE BY TASTY
Here's what you need: sandwich bread, unsalted butter, chocolate hazelnut spread, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- On a large cutting board, lay out 9 slices of bread in a 3x3 (7x7 cm) grid. Brush the melted butter where the bread slices will touch, then overlap the bread pieces until you have one large square of bread.
- Cover with another cutting board and a heavy pan to weigh it down and let sit for 10 minutes.
- Remove the pan and cutting board and roll the square with a rolling pin to flatten.
- Pour half of the hazelnut spread on the sheet of bread and spread evenly, leaving a 1-inch (1 cm) gap around the edges.
- Starting at the bottom, carefully roll up the bread to form a log and wrap in plastic wrap.
- Using the remaining 9 slices of bread and remaining hazelnut spread, make another log.
- Freeze for 20 minutes.
- Slice the chilled logs into ½-inch (1 cm) thick rounds. There will be about 18 slices per log.
- Place the rolls from 1 log in a parchment-lined 10-inch (25-cm) springform pan. Slice any extra rolls into smaller pieces to fill in the gaps between the whole rolls.
- Place a sheet of parchment on top of the rolls and use a smaller cake pan to press the rolls together, creating a compressed layer. Remove the cake pan and parchment and freeze until solid, about 1 hour.
- Scoop softened ice cream on top of the rolls and spread evenly. Freeze until solid, about 1 hour.
- Add another layer of rolls from the second log on top of the ice cream layer, filling the gaps with smaller pieces of rolls again. Place a sheet of parchment paper on top and use the smaller cake pan to compress the rolls. Remove the pan and parchment and freeze for another hour.
- Remove from the springform pan, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 39 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 31 grams
CHOCOLATE-PEANUT BUTTER ICE CREAM SANDWICH CAKE
Enjoy a slice of Chocolate-Peanut Butter Ice Cream Cake after dinner. This Chocolate-Peanut Butter Ice Cream Cake is sure to sweeten up your day!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.
- Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches.
- Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert.
- Freeze 4 hours or until firm. Top with nuts before serving.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
ICE CREAM SANDWICH CAKE
This is an easy cake to make, no baking, this can store in the freezer for at least a week, but It never makes it that long! I freeze this in a plastic 9x13 with a lid because my kids can serve themselves this.
Provided by akanails76
Categories Dessert
Time 10m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Lay out half your ice cream sandwiches in the bottom of your dish. Depending on the size of your sandwiches this will be 6-9.
- Cover with half of your Cool-Whip.
- Top with chopped nuts.
- Drizzle syrup(s): I use both.
- Second Layer: Repeat all of the above steps.
- Cover with lid and freeze for 2 hours.
- This recipe is great because you can vary it according to your taste. Using any type sandwich, nut and syrup, you can make it a little different every time.
Nutrition Facts : Calories 120.2, Fat 9.6, SaturatedFat 8.2, Sodium 9.4, Carbohydrate 8.7, Sugar 8.7, Protein 0.5
ICE CREAM SANDWICH CAKE
Steps:
- Open 1 box of ice cream sandwiches and lay flat in a 13x9-inch pan. Top with one tub of Cool Whip. Layer the second box and top with Cool Whip.
- Return to freezer until about 15 minutes before serving. Drizzle syrup over the top layer to make it look pretty. Cut into squares and serve.
- If you use the Neapolitan Sandwiches layer it with the Strawberry Cool Whip and use the Chocolate and Strawberry syrup to decorate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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