This Ice Cream Sandwich Cake Is The Easiest Party Dessert You'll Make


Quick + Easy Peanut Butter Ice Cream Sandwich Cake It's Always Autumn

Place in the freezer and let freeze for at least 6 hours or overnight. Unwrap the cake and spread all sides with whipped cream. Garnish as desired with chocolate sauce, crushed candy canes, or other Christmas candies. Slice and serve. Store leftovers in the freezer for 2-3 months.


This Ice Cream Sandwich Cake Is The Easiest Party Dessert You'll Make

Step. 2 In the prepared baking pan, spread 1 pint of the softened mint ice cream in a single layer. Sprinkle the surface with 6 of the crushed mint chocolate sandwich cookies. Spread the second pint of mint chip ice cream over the sandwich cookies and smooth into an even layer. Cover the surface with plastic wrap and freeze until firm, 2 to 3.


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Instructions. Remove the chocolate ice cream from the freezer to soften for about 15 to 20 minutes. Lay out some parchment paper or foil on a baking sheet or cutting board. Lay 5 ice cream sandwiches together on the sheet. Spread half the ice cream evenly over the top of the ice cream sandwiches.


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In a 9×13-inch pan, place 12 of the ice cream sandwiches in a single layer. Scoop half of the Cool Whip onto the ice cream sandwich layer and spread out evenly. Drizzle the strawberry ice cream topping over the Cool Whip. Add the remaining 12 ice cream sandwiches in a single layer. Scoop the rest of the Cool Whip on top of the cake and spread.


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Instructions. Let the 2 pints of ice cream sit out a room temperature for a few minutes to soften. Meanwhile, line a 9x5-inch loaf pan with aluminum foil, pressing it against the sides and the bottom, and letting the ends drape over so that you can cover the top of the cake with the extra foil later on. Crush the 12 Oreo cookies into crumbs.


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Place half of the whipped cream on top of the ice cream sandwiches and spread evenly. Drizzle the whipped cream with 2 tablespoons of caramel sauce and 2 tablespoons of chocolate sauce. Sprinkle generously with sprinkles if using. Repeat the layers. Place the entire dessert into the freezer until firm, 30 to 60 minutes.


Ice Cream Sandwich Cake

Instructions. In a 9×13-inch pan, place 12 of the ice cream sandwiches in a single layer. Scoop half of the Cool Whip onto the ice cream sandwich layer and spread out evenly. Drizzle hot fudge sauce (you may need to warm it just enough to be able to drizzle, but it should not be hot or it will melt the Cool Whip) and caramel sauce over the.


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Instructions. Line a 9x13 metal baking pan with parchment paper. Place a layer of chocolate ice cream sandwiches (12 sandwiches) on the bottom of the pan; it's okay to squeeze them in if you need to. Pour all of the warmed fudge sauce (11.75 ounces) over the ice cream sandwiches.


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Spread Joy, Eat Ice Cream!


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Place in the freezer for 10 minutes. Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve.


Ice Cream Sandwich Cake

Instructions. In a 9 x 13 pan, place 12 ice cream sandwiches closely in 3 in rows of 4. Cut two Ice Cream Sandwiches in half and place at the end of the 3 rows to fill in the gaps. (place remaining half in the freezer for the second layer) Spread 8oz of whipped topping over the ice cream sandwiches. Take half of your sprinkles and generously.


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Line a 9x9x3-inch baking pan with parchment paper. In a medium bowl, combine about ⅔ of the chopped Oreos with the whipped topping until just combined. Set aside. Reserve the remaining Oreos. Place half of the ice cream sandwiches in an even layer in the baking dish.


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Spread on a thick layer of whipped topping. Place a second ice cream sandwich on top and clean off any extra whipped topping that may come out from the edges. Place the plate or tray into the freezer until the whipped topping is frozen solid, about 1-2 hours. Once the whipped topping is frozen, remove the plate from the freezer.


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Line a 9 X 13" metal baking pan with parchment paper. Place 6 ice cream sandwiches in a row, against a corner. Layer with softened chocolate ice cream. Drizzle with slightly warmed hot fudge sauce. Add another six ice cream sandwiches on top. Layer with softened strawberry ice cream. Drizzle with more hot fudge sauce.


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Directions. 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.


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Dip a large kitchen knife into the hot water and then wipe it dry with a dish towel. Make the first slice. Dip the blade in the water to heat it back up after each slice.v. STORE your ice cream sandwich cake light wrapped in foil and in the freezer. This is such a great dessert to make-ahead of time.