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 minutesminutes
Freezer Time 6 hourshours
Total Time 6 hourshours20 minutesminutes
Servings 15
Calories 490kcal
Author Jessica - Together as Family
Ingredients
Chocolate Pudding Mixture
1box (3.9 oz)instant chocolate pudding mix
2cupshalf and half
8ouncesCool Whipthawed
Ice Cream Sandwich Cake
20vanilla ice cream sandwiches
1jar (12 oz)hot fudge sauce
8ouncesCool Whip
15Oreo cookieschopped/crushed
Garnish & Topping
5Oreo cookieschopped/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.
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.