Description
This Ice Cream Sandwich Cake is a no-bake, fun, and colorful dessert perfect for parties and family gatherings. Layers of creamy cookies and cream ice cream sandwiches are generously topped with cool whip, chocolate sauce, M&M’s, Oreo cookies, and rainbow sprinkles, creating a delicious and visually appealing treat that’s easy to assemble and sure to impress.
Ingredients
Scale
Base Layer
- 12 Cookies and cream ice cream sandwiches (can use any flavor you like)
Toppings
- 2 containers (8 ounces each) Cool Whip, partially thawed
- ¾ cup M&M’s
- ½ cup chocolate sauce
- 5 Oreo cookies, crushed
- Rainbow sprinkles for the top, as desired
Instructions
- Prepare Ice Cream Layer: Remove the ice cream sandwiches from the packaging and arrange them evenly in a single layer in a rectangular serving dish or cake pan. This will be the base of your ice cream sandwich cake.
- Spread Cool Whip: Take the partially thawed Cool Whip and evenly spread it over the arranged ice cream sandwiches. This adds a creamy layer and helps bind the cake together.
- Add Toppings: Drizzle the chocolate sauce uniformly over the Cool Whip layer. Next, sprinkle the M&M’s, crushed Oreo cookies, and rainbow sprinkles on top to decorate and add texture and color.
- Freeze to Set: Place the cake in the freezer for at least 2 hours to allow the layers to firm up and the flavors to meld.
- Serve: Once frozen and set, slice the ice cream sandwich cake into 8 to 8 servings and serve immediately for a refreshing and delightful dessert.
Notes
- Ensure the Cool Whip is partially thawed for easy spreading.
- You can customize the ice cream sandwich flavor and toppings according to your preference.
- For best results, keep the cake in the freezer until just before serving to maintain texture.
- Use a sharp knife warmed in hot water for easier slicing.
- This cake is best enjoyed the same day it is assembled, but can be stored in the freezer for up to 3 days.
