I’ve made this Ice Cream Sandwich Cake hundreds of times – my family goes crazy for it! It’s fun to make, fun to slice, and fun to eat. I’ve used all kinds of ice cream sandwiches, too – mint, chocolate chip, and neopolitan. There’s no bad combination when it comes to Ice Cream! #Summer #IceCreamSandwiches
Pour the warm fudge topping into a large mixing bowl; add 8 oz. whipped topping and whisk until mixture is well blended. Add the dry pudding mix; stir until smooth and thick. (If mixture is too thick to spread easily, stir in a bit of milk.)
Place cookies into a gallon bag and crush well with a mallet or process until finely ground in a food processor; stir into the prepared pudding mixture.
Place 4 of the ice cream sandwiches side by side onto a serving platter; top with half of prepared pudding mixture. Repeat the layers once more, ending with the 4 remaining ice cream sandwiches on top.
Frost the cake with the remaining 8 oz. of whipped topping. Using your peeler, peel curls of chocolate from the chocolate bar over the cake and platter, as desired. If you don’t happen to have a chocolate bar handy, you can also garnish your cake with mini chocolate chips, crushed sandwich cookies, or a favorite crushed candy bar.
Place the prepared ice cream sandwich cake into the freezer and freeze at least 8 hours before serving.
To serve, let the ice cream sandwich cake stand at room temperature for a few minutes to soften slightly before serving; cut through the layers into fat slices. Store leftover cake in the freezer.