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Ice Cream Sandwich Cake

June 25, 2012

written by Cathy Baker, mom of two amazing girls, from Missouri

I know, first homemade funnel cakes, and now frozen yumm-iness! I’m not winning any healthly living award here…but today I’ll choose the smiles on my kids face over healthiness.  Don’t worry, I promise my kids do eat fruit and veggies too! :)

There are several different versions of how to make the cake out there – Kraft Recipes is where I originally got the idea. But basically, you can make it three layers (4×3 sandwiches) with filling in between, or in a 9×13 pan (8×2 sandwiches).

Since my girls usually help me make this, ours looks no where near as ‘pretty’ as this one above – but it still tastes supercilious! It’s a great cake to make for summertime! Below is the Kraft version of the cake. Side note, I’ve left out the oreo cookies and pudding before and just used a whole jar of hot fudge sauce/whipped topping between the layers instead – still yummy! Also, don’t forget to generously sprinkle on the m&m’s! Enjoy!

Ice Cream Sandwich Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided (note: will need larger tub if you want to cover the sides)
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours or until firm

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