Ice Cream Sandwich Ice Box Cake
15 minutes active; 2 hours inactive to prepare serves 8
Ingredients
- 10-12 ice cream sandwiches
- 1-quart ice cream of your choice (we used chocolate), softened
- 1 (16 oz.) container frozen whipped topping
- chocolate sauce
- caramel sauce
Preparation
- Line an 8×8-inch baking dish with parchment paper or aluminum foil.
- Make a flat layer of ice cream sandwiches in the bottom of your baking dish. (Cut ice cream bars in half, if necessary.)
- Evenly spread softened ice cream, about 1/3 of the tub, over sandwiches. Pour a thin layer of chocolate sauce and/or caramel sauce over ice cream, and smooth gently.
- Top with another layer of ice cream sandwiches, then refrigerate for 1-2 hours, or until ice cream sets.
- Remove from fridge, carefully extract cake from baking dish and invert onto serving platter.
- “Frost” cake on all sides with frozen whipped topping, then make alternating lines of chocolate and caramel sauce across top of cake.
- Use a knife or toothpick to drag (in alternating directions) through sauces to create a marbled look.
- Serve immediately, or refrigerate until ready to serve. Enjoy!
