Description
A no‑bake, freezer‑set cake made from layers of ice cream sandwiches, whipped topping, hot fudge, caramel sauce, and pecans—rich, fun, and effortless to assemble.
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)
Instructions
- Unwrap all ice cream sandwiches and arrange a single layer in the bottom of a 9×13‑inch pan.
- Spread half of the whipped topping evenly over the sandwiches.
- Drizzle warmed hot fudge and caramel over the topping.
- Add a second layer of ice cream sandwiches, followed by remaining whipped topping, more fudge and caramel as desired.
- Sprinkle chopped pecans on top.
- Cover pan with foil or plastic wrap and freeze until set—about 30 minutes.
- When firm, slice and serve straight from the freezer.
Notes
- Use cookies‑and‑cream or chocolate ice cream sandwiches to vary flavor.
- Omit nuts for allergy‑friendly version or replace with sprinkles, cookie crumbs, or chocolate shavings.
- Add preserves or fresh berries between layers for brightness.
- Freeze for up to 2 months; allow cake to soften 5–10 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No‑bake / Frozen
- Cuisine: American
Nutrition
- Serving Size: 1 slice (≈1/12 cake)
- Calories: 380
- Sugar: 35 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
