Ingredients
24 standard rectangular ice cream sandwiches
1 container (16 oz) whipped topping, thawed
1 jar (12 oz) hot fudge sauce, room temperature
1/2 cup caramel sauce
1 cup crushed chocolate sandwich cookies (Oreos)
Instructions
Step 1: Line the bottom of a 9×13 inch glass baking dish with a single layer of unwrapped ice cream sandwiches. Trim sandwiches to fit if necessary.
Step 2: Spread half of the jar of hot fudge sauce evenly over the first layer of sandwiches.
Step 3: Spread half of the whipped topping over the fudge layer, smoothing it out with a spatula.
Step 4: Repeat the layers by adding another layer of ice cream sandwiches, followed by the remaining hot fudge and the remaining whipped topping.
Step 5: Drizzle the top with caramel sauce and sprinkle with crushed cookies. Cover and freeze for at least 4 hours or overnight before serving.
Notes
Ensure the whipped topping is fully thawed in the refrigerator before using for a smoother spread. For best results, freeze the dish for 15 minutes before starting assembly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: ice cream sandwich cake recipe, no-bake dessert, summer cake, easy ice cream cake, layered dessert
