Ice Cream Sandwich Cake

Baking dish with the layered no bake cake inside of it.

Ice Cream Sandwich Cake is a no bake dessert with layers of ice cream sandwiches, chocolate pudding, whipped cream, Oreo cookies, and colorful M&M's. It's an easy dessert for a hot summer day and it's the EASY way to make an ice cream cake!

Course Dessert

Cuisine American

Keyword ice cream sandwich cake

Prep Time 20

Freezer Time 6

Total Time 6 20

Servings

Calories 490kcal

Author Jessica - Together as Family

Ingredients

Chocolate Pudding Mixture

1 box (3.9 oz) instant chocolate pudding mix
2 cups half and half
8 ounces Cool Whip thawed

Ice Cream Sandwich Cake

20 vanilla ice cream sandwiches
1 jar (12 oz) hot fudge sauce
8 ounces Cool Whip
15 Oreo cookies chopped/crushed

Garnish & Topping

5 Oreo cookies chopped/crushed
Mini M&M's

Instructions

Make The Chocolate Pudding Mixture : In a large bowl, whisk together the instant chocolate pudding mix and half and half until smooth and thickened, about 2 minutes. Let it sit for 5 minutes to thicken even more. Stir in 8 ounces of Cool Whip until well combined.
1 box (3.9 oz) instant chocolate pudding mix, 2 cups half and half, 8 ounces Cool Whip
Assemble Ice Cream Sandwich Cake : In a 9x13 baking dish, line the bottom of the baking dish with 10 ice cream sandwiches, placing them side by side, and cutting them if needed to form a single layer of ice cream sandwiches.
Evenly spread the chocolate pudding mixture over top the ice cream sandwich layer.
Warm the hot fudge sauce in the microwave according to the instructions on the jar. Carefully pour the hot fudge sauce over top the pudding layer and spread it out evenly.
1 jar (12 oz) hot fudge sauce
Sprinkle the crushed Oreo cookies over top the hot fudge sauce layer.
15 Oreo cookies
Place the remaining 10 ice cream sandwiches on top.
Evenly spread the Cool Whip for the top layer - making sure to spread it to the sides of the pan.
8 ounces Cool Whip
Sprinkle the crushed Oreo cookies and mini M&M's over top.
5 Oreo cookies, Mini M&M's
Freeze : Cover the pan with plastic wrap and then in aluminum foil. Freeze for at least 6 hours before serving, or up to overnight is even better.
Slice and serve from the freezer. Let the ice cream sandwich cake sit at room temperature for a few minutes to make slicing easier, if needed.

Notes

Recipe Tips -

Let the ice cream sandwiches sit at room temperature for a few minutes to soften slightly. This will make them easier to cut and arrange in the baking dish.

When layering the ingredients inside the pan, press down gently after each layer to ensure the cake is compact and holds together well when sliced.

Because this cake keeps in the freezer, you can make it days (or weeks ahead of time), and store it in the freezer until ready to use. Be sure and cover the pan well with two layers (plastic wrap + foil) to prevent freezer burn.

For an extra special treat, put bowls of different toppings out and let everyone garnish and customize their own ice cream sandwich cake just how they like. Some ideas are caramel sauce, strawberry sauce, sliced fresh strawberries, chocolate chips, chocolate syrup, sprinkles, an assortment of chopped candy bars, maraschino cherries, spray can whipped cream, etc.

Store any leftovers covered in the freezer for up to one week. Allow the cake to thaw/soften for a few minutes before slicing and serving.
Switch up the pudding flavors, ice cream sandwich flavors, and toppings/garnishes to create a different kind of cake.

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