No Bake Ice Cream Sandwich Cake
Make this Ice Cream Sandwich Cake in under 10 minutes! Just 4 ingredients - ice cream sandwiches, Cool Whip, hot fudge, and Oreos! A delicious layered dessert for warm weather days.
Servings: 12
Calories: 527kcal
Ingredients
- 21 ice cream sandwiches
- 18 Oreos (or similar, crushed)
- 11.75 ounce hot fudge
- 16 ounce tub Cool Whip (thawed and divided)
Instructions
- Arrange a layer of ice cream sandwiches on the bottom of a 9x13 inch pan.
- Spread ⅓ of the hot fudge over the ice cream sandwiches. Top with half of the Cool Whip.
- Repeat with another layer of sandwiches, hot fudge and Cool Whip.
- Sprinkle the crushed Oreos over top and drizzle over the remaining ⅓ of the hot fudge.
- Freeze for at least 4 hours.
Notes
Storage:
- To Store: When wrapped tightly with aluminum foil or plastic wrap, this easy ice cream cake will keep in the freezer for up to 1 week.
- Make Ahead: This ice cream cake can be made 3-4 days in advance. Simply prepare and pull it out of the freezer when you're ready to serve. I suggest letting it sit for just a few minutes to soften before slicing.
Nutrition
Calories: 527kcal | Carbohydrates: 85g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 351mg | Potassium: 303mg | Fiber: 1g | Sugar: 46g | Vitamin A: 373IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 3mg