Ice Cream Sandwich Cake
Recipes Cakes Mexican Holidays Kid-friendly Seasonal cooking
Description
Hot summer days will be here soon and so is the need for cool, refreshing desserts. This one is delicious and easy to prepare, and the flavors can be changed with different ingredients.
Ingredients
1/2 c. hot fudge sauce, warmed
4 c. whipped cream
3.9 oz. pkg. instant chocolate pudding
2 c. chopped Oreo cookies, divided
12 ice cream sandwiches (vanilla, mint, Neapolitan, or Cookies N Cream)
Directions
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Line a baking sheet with aluminum foil.
In a medium bowl, whisk together the warmed fudge sauce and 1 to 2 c. whipped cream until well blended. Add the dry pudding mix; stir for a few minutes. Add 1 c. chopped cookies; mix until blended. Set aside.
Place 4 ice cream sandwiches, side by side, on the prepared cookie sheet. Spread half of the whipped cream pudding mixture on top; repeat layers.
Add the last 4 sandwiches; cover the cake with the remaining whipped cream; add the remaining the chopped cookies to the cake.
Freeze cake for 1 hour.
After 1 hour, lightly wrap the cake with aluminum foil and continue freezing for another 2-3 hours.
To serve, remove cake from the freezer for a few minutes for easier cutting. Fill a large bowl with hot water. Dip a large knife in the hot water, then dry the knife with a towel. Cut a slice of the cake off of an end. Dip the knife in the hot water again and dry with the towel. Repeat after each cut.
12 servings.
Store leftovers in the freezer wrapped in aluminum foil.