Saturday, May 29, 2010

Easy, No Bake, Ice Cream Sandwich Cake!

The motivation for this recipe comes from my friend Judy Kennedy, who makes a version of this for her family.  This recipe is adapted from Judy's and from Taste of Home.  It's a simple, no-bake, freezer dessert, and perfect for a Memorial Day picnic (as long as you have a freezer nearby!).


19 ice cream sandwiches

1 jar (16 ounces) hot fudge ice cream topping
1-1/2 cups salted peanuts (omit if peanut allergy is a concern) OR cookie/candy topping of your choice
3 Heath candy bars (1.4 ounces each)
2 cartons (8 ounces each) frozen whipped topping, thawed


Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches. Spread one container of whipped topping over top.

In a food processor, combine peanuts (or substitute) and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over whipped topping layer. Repeat layer of ice cream sandwiches, fudge topping and whipped topping over top of cake. Sprinkle with remaining candy mixture.

Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.

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1 comment:

  1. I made a similar version of this for our Memorial Day neighborhood BBQ. My 'variations' included using neopolitan ice cream sandwiches, Heath Bars, and mini Reese's Cups. The hot fudge was left as an option, so that it could actually be served warm over the top of the dessert. Simply sinful....