Description

Craving a no-bake dessert that’s as fun to make as it is to eat? Say hello to Ice Cream Sandwich Cake! This delightful treat layers ice cream sandwiches with a creamy, chocolatey Cool Whip and M&M’s mixture, topped with more Cool Whip, crushed candies, and a drizzle of fudge. Perfect for birthdays, summer parties, or a sweet family treat, this cake is a crowd-pleaser.

Ingredients

This cake comes together with a handful of ingredients that create a creamy, crunchy, and chocolatey dessert. Here’s what you need and why each matters:

Ice Cream Sandwiches (12): Form the base and structure of the cake, providing a creamy, chocolatey layer.
M&M’s (10.7 oz bag, approx.): Add crunch and color; ¾ of the bag is crushed for the filling, and ¼ is used whole for decoration.
Hot Fudge (½ cup, plus extra for drizzling): Adds rich chocolate flavor to the filling and a glossy topping.
Cool Whip (8 oz tub, thawed, divided): Creates a light, creamy filling and frosting.
Jell-O Instant Chocolate Pudding Mix (1 package): Thickens the filling and boosts the chocolate flavor.
Sprinkles (optional): Add a fun, colorful touch for decoration.

Substitutions and Variations

Ice Cream Sandwiches: Use different flavors like vanilla, mint, or cookies-and-cream for variety.
M&M’s: Swap for crushed Oreos, Reese’s Pieces, or chocolate chips.
Hot Fudge: Substitute with caramel sauce or chocolate syrup.
Cool Whip: Replace with 2 cups homemade whipped cream (whip 1 cup heavy cream with ¼ cup powdered sugar until stiff peaks form).
Pudding Mix: Use vanilla or cheesecake pudding mix for a different flavor profile.
Dairy-Free: Use dairy-free ice cream sandwiches, whipped topping, and ensure the pudding mix is dairy-free.

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Instructions

Prepare the Filling:
- In a medium bowl, whisk together ½ cup hot fudge topping and 1 cup Cool Whip until blended.
- Add the dry Jell-O instant chocolate pudding mix and stir for 2 minutes until thickened.
- Stir in ¾ of the 10.7 oz bag of crushed M&M’s, reserving a small amount of crushed M&M’s and the remaining whole M&M’s for decoration.
Assemble the Cake:
- Place a 24-inch-long piece of foil on a flat surface.
- Arrange 4 ice cream sandwiches side-by-side on the foil to form the first layer.
- Spread half of the Cool Whip-pudding-M&M’s mixture over the sandwiches.
- Add another layer of 4 ice cream sandwiches, followed by the remaining Cool Whip-pudding mixture.
- Top with the final 4 ice cream sandwiches to create three layers of sandwiches with two layers of filling.
Frost and Decorate:
- Frost the top and sides of the cake with the remaining Cool Whip from the 8 oz tub.
- Sprinkle the reserved crushed M&M’s over the top.
- Press the remaining whole M&M’s into the top and sides of the cake for decoration.
Freeze:
- Wrap the cake loosely with the foil, ensuring it doesn’t stick to the frosting.
- Freeze for at least 4 hours to set the layers.
Serve:
- Unwrap the cake and transfer to a serving platter, if desired.
- Drizzle with extra hot fudge and add sprinkles for a colorful finish.
- Slice into 10–12 pieces with a sharp knife and serve immediately.

Cooking Tips

Thaw Cool Whip: Ensure the Cool Whip is fully thawed for easy mixing and spreading.
Crush M&M’s Evenly: Place M&M’s in a Ziploc bag and crush with a rolling pin for uniform pieces, leaving some texture for crunch.
Work Quickly: Assemble the cake quickly to prevent the ice cream sandwiches from melting.
Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat slices.