Description
This Ice Cream Sandwich Cake is a delightfully easy, no-bake dessert combining layers of frozen ice cream sandwiches, creamy Cool Whip, rich hot fudge, gooey caramel sauce, and crunchy toffee bits. Perfect for parties or a cool treat on a hot day, this cake is made by layering ingredients in a deep dish and freezing until firm.
Ingredients
Scale
Ice Cream Sandwiches
- 19 frozen ice cream sandwiches
Toppings and Sauces
- 1 (16-oz) container Cool Whip, thawed
- 1 (11.75-oz) jar Smucker’s hot fudge sauce (or to taste)
- 1 (12.25-oz) jar Smucker’s caramel ice cream topping (or to taste)
- 1 (8-oz) bag toffee bits
Instructions
- Layer Ice Cream Sandwiches: Place a layer of ice cream sandwiches in the bottom of a deep dish 9×13-inch baking dish. Arrange approximately 9½ sandwiches to cover the bottom.
- Add Cool Whip and Sauces: Spread half of the Cool Whip evenly over the ice cream sandwiches. Drizzle half of the hot fudge sauce and half of the caramel sauce over the whipped topping, adjusting amounts to your liking.
- Repeat Layers: Add another layer of ice cream sandwiches, followed by the remaining Cool Whip, hot fudge sauce, and caramel sauce. Finish by sprinkling crushed toffee bits generously over the top layer.
- Freeze the Cake: Cover the dish tightly with plastic wrap or aluminum foil. Place in the freezer and chill until firm, usually several hours or overnight.
- Serve: Use a sharp knife to cut the cake into slices and serve chilled for a refreshing dessert.
Notes
- For best results, thaw the Cool Whip before spreading for easier layering.
- Feel free to adjust the amount of hot fudge and caramel sauce based on your sweetness preference.
- The toffee bits add a crunchy texture; you can substitute with crushed nuts if desired.
- This cake must be stored in the freezer and served cold to maintain its shape.
- Use a sharp knife warmed in hot water and wiped dry to get clean slices.
