Ice Cream Sandwich Cake
This easy to assemble, no bake dessert will quickly become an all time family favorite!
Servings: 12
Calories: 241kcal
Ingredients
- 12 ice cream sandwich cakes
- 1 10.7 ounce bag (approx) M&M's take 3/4 of the M&M's and crush - leave the other 1/4 to decorate
- ½ cup hot fudge (plus some extra to drizzle on top)
- 1 8 oz. tub Cool Whip thawed and divided
- 1 package Jell-O instant chocolate pudding
Instructions
- WHISK fudge topping and 1 cup Cool Whip in medium bowl until blended.
- Add dry pudding mix; stir 2 min. Stir in M&M's (I like to leave a little bit of the crushed M&Ms out to sprinkle over the top of the cake).
- ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the Cool Whip mixture. Repeat 2 more layers. Top with remaining sandwiches.
- Frost with remaining Cool Whip; sprinkle a little of the crushed M&M's over the top and press remaining M&Ms into top and sides of dessert.
- Wrap loosely with foil. FREEZE 4 hours.
- Drizzle with chocolate sauce & sprinkles (cause sprinkles make everything pretty!)
Video
Nutrition
Calories: 241kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 248mg | Potassium: 135mg | Sugar: 23g | Vitamin A: 175IU | Calcium: 63mg | Iron: 0.4mg