Layers of ice cream sandwiches, fudge, and whipped topping create one quick and easy summer dessert!
Course Dessert
Cuisine American
Keyword cake, ice cream, ice cream sandwich
Prep Time 10 minutesminutes
Freeze 3 hourshours
Total Time 3 hourshours10 minutesminutes
Servings 16
Calories
Ingredients
24ice cream sandwiches(Use a quality brand)
16ozhot fudge topping( I use Mrs. Richardsons brand)
16ozfrozen whipped topping (thawed)( I used Cool Whip)
½cuplightly salted dry-roasted peanuts, chopped (see note)
½cupmini M&M's(see note)
Chocolate syrup (for drizzling on top)
sea salt caramel sauce (for drizzling on top)
Instructions
Unwrap the first 12 ice cream sandwiches and place them on the bottom of a 9x13 baking dish. (I usually have to cut a few of them to fill in the edges.
24 ice cream sandwiches
Spread on half of the fudge sauce.
16 oz hot fudge topping
Top with half of the whipped cream.
16 oz frozen whipped topping (thawed)
Repeat layering, ending with the remaining whipped topping.
Sprinkle the top evenly with mini M&M's and peanuts.
½ cup lightly salted dry-roasted peanuts, chopped, ½ cup mini M&M's
Drizzle with chocolate syrup and caramel.
sea salt caramel sauce (for drizzling on top), Chocolate syrup (for drizzling on top)
Freeze until the chocolate syrup is frozen (so that it doesn't stick), and then cover with plastic wrap (or use a domed lid) and freeze for about 3 hours.
To serve, warm a knife under hot water to make slicing easier.
Serve and store covered.
Video
Notes
For the topping, you can use 1 cup of your favorite cookies, candies or nuts. My favorite is peanut and mini m&m's, or crushed Oreos)