If you like to have dessert on hand for those daily ice cream craving family members or guests, this cake keeps well in the freezer. It’s expandable, too. Just use a bigger pan, more ice cream and extra whipped topping. When it comes to ice cream, more is better, right?
No Bake Ice Cream Sandwich Cake
One package (12 bars) of ice cream sandwiches
One container (8 ounces or larger) of whipped topping (or make your own with a pint of whipping cream and 3 tablespoons of sugar)
Garnish of your choice: Sprinkles; chopped nuts; caramel, chocolate or other syrup
Glass or plastic pan with a lid
Arrange six ice cream bars in a crisscross pattern in the bottom of the pan. (You may have to cut the bars to make them fit. Of course, then you’ll need to eat those little left-over pieces—who said chefs have an easy life?)
Spread a layer of whipped cream over the bars. *
Crisscross the remaining six ice cream bars on top of the whipped cream.
Slather another layer of whipped cream over the top and sides.
Decorate with sprinkles or chopped nuts, or drizzle with caramel or chocolate syrup.
Cover and freeze 2-3 hours or overnight.
Remove from freezer 10-15 minutes before serving to soften.
*For a richer cake, add a layer of syrup and/or chopped nuts over the whipped cream.
Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years and appreciates every day, especially those without hurricanes.