Ice Cream Sandwich Dessert
The perfect summer dessert!
You can make this in either a 9 x 13 pan or stack them in 4 layers. Topping choices are endless.
Ingredients
- 12 or 24 Kemps Select ice cream sandwiches (depends on the size cake you make)
- 8 oz. or 12 oz. container of Truwhip (a healthier version of Cool Whip) - size depends on the size cake you make
- Chocolate Magic ice cream topping (or any chocolate drizzle that hardens) or Hershey's chocolate syrup,
- Mrs. Richards sea salt caramel sauce (warmed a bit to be able to drizzle)
Topping Choices
- toffee chips or chopped Heath bars
- M&M candies (red & white are fun for Christmas)
- candy bars, chopped (twix bars, butterfingers, heath, milky way, nestle crunch etc.)
- mini chocolate chips
- peanuts, crushed
Instructions
9 x 13-inch PAN: Put 12 ice cream sandwiches in a 9x13-inch pan. Cut to fit if necessary. You may not use all 12 of them.
Spread half of an 8 oz. Cool Whip on top of the ice cream sandwiches and sprinkle topping and drizzle a little sauce of your choice.
Repeat with remaining ice cream sandwiches (making a 2nd layer), and spread remaining Cool Whip on top.
Drizzle chocolate sauce (or sauces of your choice) on top, decorate with your choice of toppings, cover pan and freeze until ready to serve. Remove from freezer about 15 minutes before serving so it softens a little. Cut and enjoy.
STACKED LOOK: You will only need 12 sandwiches and an 12 oz. container of Cool Whip (re-freeze leftovers for another use). You will be stacking ice cream sandwiches 4 layers high, using 3 sandwiches for each layer.
Lay 3 ice cream sandwiches on a serving plate, spread a layer of Cool Whip on top and sprinkle a little topping of your choice on top. Layer another 3 ice cream sandwiches (crisscross), top with a layer of Cool Whip and sprinkle a little topping of your choice. Continue until you have 4 layers.
Frost the sides of the cake with remaining Cool Whip. Decorate the top with topping of your choice. Drizzle chocolate sauce (or sauce of your choice) on top and freeze until ready to serve. I cover lightly with my cake storage topper set on platter. Remove from freezer about 15 minutes before serving so it softens a little. Cut and enjoy.
Serves 10 (stacked look)
NOTE: You can make ahead of time.