Description

Craving a dessert that’s quick, indulgent, and perfect for a crowd? This Ice Cream Sandwich Cake is a no-bake treat that layers creamy vanilla ice cream sandwiches with whipped topping, rich hot fudge, and sweet caramel, all topped with crunchy pecans.

Ingredients

Scale

With just five ingredients, this recipe is all about simplicity and bold, sweet flavors. Use quality ice cream sandwiches and toppings for the best results.

24 vanilla ice cream sandwiches, unwrapped: Form the creamy, frozen base of the cake.
2 (8-ounce / 226 g each) containers whipped topping (such as Cool Whip®), thawed: Add a light, fluffy layer.
1 (12-ounce / 340 g) jar hot fudge ice cream topping, warmed: Provides rich, chocolatey decadence.
1 (12-ounce / 340 g) jar caramel ice cream topping: Adds sweet, buttery flavor.
¼ cup (30 g) chopped pecans, or to taste: Brings a crunchy, nutty finish.
Substitutions and Variations:
- Dairy-Free: Use dairy-free ice cream sandwiches and whipped topping (e.g., coconut whipped cream); opt for dairy-free fudge and caramel sauces.
- Gluten-Free: Use gluten-free ice cream sandwiches if available, or make homemade ones with gluten-free cookies.
- Lower Sugar: Choose low-sugar ice cream sandwiches and use sugar-free fudge and caramel toppings.
- Nut-Free: Swap pecans for crushed pretzels, toffee bits, or sprinkles for crunch.
- Flavor Twist: Use chocolate or strawberry ice cream sandwiches, or add a layer of sliced bananas or strawberries between layers.

Why These Ingredients Matter: The ice cream sandwiches provide a creamy, frozen foundation, the whipped topping adds lightness, the fudge and caramel bring rich sweetness, and the pecans offer a crunchy contrast

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Instructions

Step 1: Gather Ingredients

Unwrap 24 vanilla ice cream sandwiches and thaw 2 (8-ounce) containers whipped topping in the fridge if needed.
Warm 1 (12-ounce) jar hot fudge topping slightly (microwave for 15–20 seconds) to make it spreadable, ensuring it’s not too hot.
Tip: Work quickly to keep the ice cream sandwiches frozen, and have all ingredients ready for efficient layering.

Step 2: Layer the First Half

Arrange 12 ice cream sandwiches in a single layer in the bottom of a 9×13-inch baking dish, fitting them snugly (cut sandwiches if needed to fill gaps).
Spread 1 container (8 ounces) of whipped topping evenly over the ice cream sandwiches using a spatula.
Drizzle half of the warmed hot fudge topping (about 6 ounces) and half of the caramel topping (about 6 ounces) over the whipped topping, spreading gently if needed.
Tip: Spread the whipped topping to the edges for full coverage, and drizzle toppings evenly for balanced flavor in every bite.

Step 3: Layer the Second Half

Place the remaining 12 ice cream sandwiches over the first layer, aligning them neatly.
Spread the second container (8 ounces) of whipped topping over the sandwiches.
Drizzle the remaining hot fudge and caramel toppings over the whipped topping.
Tip: Create a swirl pattern with the fudge and caramel for a decorative effect, or spread evenly for a smoother look.

Step 4: Garnish and Freeze

Sprinkle ¼ cup chopped pecans evenly over the top layer of whipped topping.
Cover the dish with aluminum foil and freeze for at least 30 minutes to set the layers.
Tip: Freeze for 1 hour for a firmer texture, making it easier to slice cleanly.

Step 5: Serve

Remove from the freezer and let sit for 5 minutes to soften slightly for easier slicing.
Slice into 12 squares and serve with optional toppings like extra caramel, fudge, or a cherry on top.
Tip: Use a sharp knife dipped in hot water and wiped dry for clean cuts, and serve immediately to maintain the frozen texture.