Ice Cream Sandwich Cake
Recipe GLPR3baa8ae5ce9698
A luscious no-bake dessert featuring layers of vanilla ice cream sandwiches, fluffy whipped topping, rich hot fudge, and sweet caramel sauce. This stunning frozen cake is topped with toasted pecans for a delightful crunch and is perfect for feeding a crowd. Refrigerate until ready to serve for the best texture.
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Ingredients
24 vanilla ice cream sandwiches, unwrapped
2 (8 ounce) containers whipped topping, thawed
1 (12 ounce) jar hot fudge ice cream topping, warmed
1 (12 ounce) jar caramel ice cream topping
1/4 cup chopped pecans, or to taste
Directions
Arrange a single layer of vanilla ice cream sandwiches (about 8 sandwiches) on the bottom of a 9x13-inch baking dish, cutting them as needed to fit snugly.
Spread one-third of the thawed whipped topping evenly over the ice cream sandwich layer.
Drizzle one-third of the warmed hot fudge topping over the whipped topping layer, spreading gently to distribute evenly.
Drizzle one-third of the caramel topping over the hot fudge layer, spreading gently to distribute.
Repeat the layering process: add another layer of ice cream sandwiches (about 8 sandwiches), then one-third of the whipped topping, one-third of the hot fudge, and one-third of the caramel topping.
Create the final layer with the remaining ice cream sandwiches (about 8 sandwiches), followed by the remaining whipped topping spread across the entire top as a finishing layer.
Sprinkle the chopped pecans evenly over the top whipped topping layer.
Cover the dish loosely with plastic wrap and refrigerate for at least 1 hour before serving to allow the layers to set and flavors to meld.
