Monday, April 8, 2013

Ice cream sandwich cake

Review by Lyndee

24 ice cream sandwiches
16 oz of cool whip
1 jar(s) caramel sundae topping
1 bag of your favorite candy, coarsely chopped

Line a 9 x 13 inch pan with foil.  Lay half of the ice cream sandwiches (whole) in the bottom of the pan, trimming the last one to get it to fit.  Top with half of the cool whip, half of the caramel sundae topping and half of the candy.  Repeat these steps again, cover and freeze. 

I only had a few squirts of caramel topping left so I threw on some hot fudge topping as well. I used Reese’s peanut butter cups for the candy.  This was easy to make.  The only thing that took time was unwrapping the ice cream sandwiches and peanut butter cups.  This was excellent! A total hit at Michael’s birthday party.  And the possibilities are endless.  You could use the red velvet, mint or birthday cake batter flavored ice cream sandwiches too and then pick your candy to suit.  Will definitely be making this again this summer and trying the mint version.  Yum! 

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