Name: Ice Cream Sandwich Cake
Prep time: 30 min
Cook time: PT-487345H24M7S
Total time: 1 h
Cuisine: American
Ingredients: 24 vanilla ice cream sandwiches, unwrapped; 2 (8 oz) containers whipped topping (e.g. Cool Whip), thawed; 1 (12 oz) jar hot fudge topping, warmed; 1 (12 oz) jar caramel topping; ¼ cup chopped pecans (or alternative topping)

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Short description

I created a no-bake frozen dessert by layering vanilla ice cream sandwiches with whipped topping, hot fudge, caramel sauce, and a sprinkle of pecans. It sets in just about an hour and serves as a show-stopping cake without turning on the oven.

Ice Cream Sandwich Cake

Why I’ll Love This Recipe

I love how effortlessly this cake comes together using simple store-bought components—I don’t even need to bake. The combo of creamy whipped topping, rich hot fudge, buttery caramel, and crunchy pecans layered with ice cream sandwiches delivers a dessert that’s decadent yet fun. It’s perfect for last-minute gatherings when I want maximum impact with minimal fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
24 vanilla ice cream sandwiches (unwrapped)
2 (8-ounce) containers whipped topping (such as Cool Whip), thawed
1 (12-ounce) jar hot fudge ice cream topping, warmed
1 (12-ounce) jar caramel ice cream topping
¼ cup chopped pecans (or to taste)

directions

I gather all my ingredients and unwrap the ice cream sandwiches.
I arrange a single layer of ice cream sandwiches in the bottom of a 9×13-inch dish.
I top that layer with whipped topping, then drizzle hot fudge and caramel over it.
I repeat layers ending with a topping layer of whipped topping. I finish by sprinkling chopped pecans on top.
I cover the dish with foil and freeze until set, about 30 minutes.
Once firm, I slice and serve straight from the freezer.

Servings and timing

This cake serves 12 and fits a standard 9×13-inch pan. Prep time is about 30 minutes, and then it needs 30 minutes in the freezer to set—so total time is roughly 1 hour.

Variations

I sometimes substitute cookies-and-cream ice cream sandwiches instead of vanilla for more flavor.
I may skip the hot fudge and use only caramel, then stir in mini Oreo crumbles for texture.
For a nut-free version, I swap the pecans for sprinkles, chocolate shavings, or crushed candy.
Feel like more layers? I could layer fruit preserves or chopped fresh berries between layers for brightness.

storage/reheating

I store the cake covered with foil or plastic wrap and keep it in the freezer for up to 2 months. When ready to serve, I let it sit at room temperature for about 5–10 minutes to soften slightly for easier slicing. I don’t reheat—just let it soften naturally.

FAQs

What is the best way to slice the cake?

I take it out of the freezer for about 5–10 minutes so it’s easier to cut without cracking or shattering. Then I use a sharp knife, cleaning the blade between slices for neat edges.

Can I make this ahead of time?

Absolutely. I can assemble it and freeze it ahead, up to about a week or even longer if wrapped well. I just remove it a few minutes before serving to soften.

Can I use ice cream instead of whipped topping?

Yes—I sometimes swirl softened vanilla or chocolate ice cream between layers. It makes the cake richer and denser, though I need slightly more freeze time to fully firm.

What if someone is allergic to nuts?

I simply omit the pecans and top it with sprinkles, cookie crumbs, or even shaved chocolate to maintain a crunchy finish.

Can I use fewer sandwiches for a smaller cake?

Yes, I can scale it down, but fewer than about 16 sandwiches may make layering uneven. In that case I might reduce the dish size (for example to an 8×8 pan).

Conclusion

I adore this Ice Cream Sandwich Cake because it’s easy, flexible, and always a crowd-pleaser. No baking required, and it looks and tastes indulgent enough for parties. Whether I’m making it for summer get-togethers, birthdays, or just a special treat, it’s one of those go-to desserts that never fails.