Ice Cream Sandwich Cake
Description
This is the perfect dessert for a hot summer day after the pool, at a family reunion or any kind of gathering. You only need four ingredients and can easily change the ice cream or cookie flavor.
Ingredients
2 pints mint chip ice cream, softened
10 mint chocolate sandwich cookies, crushed and divided
24 ice cream sandwiches, divided (3.5 oz. each)
8 oz. container frozen Cool Whip, thawed
Directions
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Line a 9x9 inch baking pan with plastic wrap.
In the prepared pan, spread 1 pint of the softened mint ice cream in a single layer. Sprinkle the top with 6 of the crushed mint chocolate sandwich cookies.
Spread the second pint of the mint chip ice cream over the sandwich cookies; smooth out in an even layer.
Cover the surface with plastic wrap. Freeze until firm, 2 - 3 hours.
Transfer the ice cream wrapped in plastic from the baking pan to a sheet pan. Place back in the freezer until needed.
Line the 9x9 inch baking pan with parchment paper.
Place half of the ice cream sandwiches in a single layer in the prepared baking pan, cutting the sandwiches as needed to fit snuggly.
Top the ice cream sandwiches with the mint ice cream square. Top the ice cream with the remaining ice cream sandwiches. Freeze until firm, 1 - 2 hours.
Remove the cake from the baking pan using the parchment paper to lift it. Transfer to a serving platter.
Smooth the sides of the cake with a apatula. Spread and swoop the Cool Whip on top of the ice cream sandwiches. Decorate with the remaining 4 crushed sandwich cookies.
Slice and serve immediately or freeze for up to 2 weeks.
*Tip: To slice and serve these with a spatula straight from the pan, omit the parchment lining.
10-12 servings.