This easy peasy ice cream sandwich dessert is the perfect ice cream cake for a backyard party.
PREP TIME 5 minutesminutes
TOTAL TIME 5 minutesminutes
YIELD 8servings
Ingredients
24ice cream sandwichesWe used the square Klondike sandwiches, but any brand will do.
2containers of Cool Whip toppingthawed
1bottle chocolate sauce
1bottle caramel sauce
1package sprinkles
Instructions
Before you begin, be sure your Cool Whip has been thawed for easy spreading.
Set out a freezer-safe 9 x 13 baking pan. Unwrap 10 - 12 ice cream sandwiches and place them in a single layer along the bottom of the pan.
Tuck them in corner to corner, to fill the entire bottom of the pan. If you need to cut one into a smaller shape to fill a gap, that's ok.
Frost the layer with one container of Cool Whip. Drop large spoonfuls over the top and use a knife to "connect the dots" and spread it into an even layer.
Drizzle chocolate sauce evenly over the Cool Whip.
Unwrap the remaining 10 - 12 ice cream sandwiches and gently place them in an even layer over the Cool Whip.
Drizzle the caramel sauce over the sandwiches.
Frost the top with the second container of Cool Whip. Sprinkle your festive sprinkles over the top.
Freeze the dish for at least one hour or until you are ready to serve. This can be made several days ahead of time as long as it is wrapped or covered to prevent drying out.
Recipe Notes
Substitutions:
You cannot use homemade whipped cream, you need Cool Whip to stabilize the layers.You can swap the chocolate and caramel with any sundae topping you love.NOTE: Be sure to add the sprinkles BEFORE refreezing the cake or they will not stick to the frozen Cool Whip topping.