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Ice Cream Sandwich Cake
Ice Cream Sandwich Cake PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Raise your hand if you like ice-cream cake. Raise your other hand if you like ice-cream sandwiches. Great. (We love them, too.) And when you make our ice-cream sandwich cake recipe, you get to enjoy both frozen treats. The best part: You just have to assemble it. No mixing or measuring or baking--just layering five ingredients. How simple is that?

RELATED: How to Make the World's Easiest Ice Cream Sandwich

Makes 12 servings

24 ice-cream sandwiches

One 16-ounce container of whipped topping, thawed

1½ cups milk-chocolate chips, melted and cooled slightly

¾ cup butterscotch chips, melted and cooled slightly

½ cup salted peanuts, roughly chopped

1. On a large platter, lay down a layer of 8 ice-cream sandwiches (four rows of two sandwiches placed  end to end). Make sure they are really close to one another.

2. Spoon a third of the melted chocolate on top of the ice-cream sandwiches and then spread it into an even layer. Transfer to the freezer until set, about 5 minutes. Scoop ½ cup of the whipped topping on top of the chocolate and spread it into an even layer.

3. Add another layer of 8 ice-cream sandwiches on top of the whipped topping.

4. Pour three-quarters of the butterscotch on top of the ice-cream sandwiches and spread it into an even layer. Transfer to the freezer until set, about 5 minutes. Scoop another ½ cup of the whipped topping on top of the butterscotch and spread it into an even layer.

5. Add another layer of 8 ice-cream sandwiches, top them with another third of the chocolate and transfer to the freezer until set, about 5 minutes.

6. Frost the whole cake with the remaining whipped topping. Freeze for at least 15 minutes to set.

7. Drizzle the remaining chocolate and butterscotch all over the top of the cake and then sprinkle with the chopped peanuts. Keep frozen until ready to serve.

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