Description

This Ice Cream Sandwich Cake is a simple no-bake dessert perfect for summer or any time you want a creamy, indulgent treat. Layers of classic ice cream sandwiches are topped with whipped topping, generous drizzles of hot fudge and caramel sauces, and sprinkled with crunchy toffee bits. The cake is assembled in a 9×13-inch dish and frozen until firm, making it an easy yet impressive dessert to serve for gatherings or family treats.

Ingredients

Scale

Ice Cream Sandwich Cake Ingredients

19 frozen ice cream sandwiches
1 (16-oz) container Cool Whip, thawed
1 (11.75-oz) jar Smucker’s hot fudge sauce (or to taste)
1 (12.25-oz) jar Smucker’s caramel ice cream topping (or to taste)
1 (8-oz) bag toffee bits

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Instructions

Layer the Ice Cream Sandwiches. Place a single layer of ice cream sandwiches in the bottom of a deep 9×13-inch baking dish. Approximately 9 and a half sandwiches fit per layer, forming the base of your cake.
Add Toppings. Spread half of the thawed Cool Whip evenly over the ice cream sandwiches. Then drizzle half of the hot fudge sauce and half of the caramel sauce on top of the whipped topping. Feel free to adjust the amount of sauces according to your preference.
Repeat the Layers. Repeat the previous layering steps by adding another layer of ice cream sandwiches, followed by the remaining Cool Whip, hot fudge sauce, and caramel sauce. This builds the sandwich cake layers to height and rich flavor.
Finish and Chill. Sprinkle the entire top layer generously with crushed toffee bits for added crunch and flavor. Cover the dish tightly with plastic wrap or aluminum foil and place it in the freezer. Allow the cake to freeze until firm, usually several hours or overnight.
Serve. Use a sharp knife to cut the ice cream sandwich cake into slices once fully frozen. Serve immediately for a delightful, cold dessert experience.

Notes

For easier slicing, let the cake sit at room temperature for a few minutes before cutting.
You can substitute other favorite toppings like nuts or sprinkles instead of toffee bits.
Adjust the amount of hot fudge and caramel sauces to your taste preference.
This cake must be stored in the freezer and is best consumed within a week.
If you want to add a chocolate crust, you can crumble some cookies and press them on the bottom before layering the sandwiches.