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Ice Cream Sandwich Cake with Hot Fudge and Sprinkles Recipe

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★★★★★

4.9 from 88 reviews

This Ice Cream Sandwich Cake is a delightful no-bake dessert that layers classic vanilla ice cream sandwiches with rich chocolate pudding, creamy Cool Whip, and hot fudge sauce. Topped with colorful sprinkles and optional candy additions, it’s a fun and easy treat perfect for summer gatherings or any celebration.

Ingredients

Scale

Pudding Mixture

  • 1 (3.9 oz) instant chocolate pudding mix
  • 1 Tablespoon unsweetened cocoa powder
  • 1 cup half-and-half
  • 8 oz Cool Whip (half of the 16 oz, thawed)
  • ½ cup rainbow sprinkles

Other Ingredients

  • 16 oz Cool Whip (thawed, divided)
  • 19 vanilla ice cream sandwiches (regular size)
  • ½ cup hot fudge topping (at room temperature, divided)
  • Optional toppings: additional sprinkles, M&Ms, chopped candy bars, caramel sauce, chocolate sauce, etc.

Instructions

  1. Prepare the baking dish: Line a 9 x 13 inch baking dish with parchment paper and set aside to ensure easy removal of the cake later.
  2. Make the chocolate pudding mixture: In a medium bowl, whisk the instant chocolate pudding mix and unsweetened cocoa powder together. Slowly add the half-and-half and mix until the pudding thickens. Fold in half of the Cool Whip (8 ounces) along with the rainbow sprinkles gently until well combined. Set aside.
  3. Layer ice cream sandwiches: Arrange a single, even layer of ice cream sandwiches on the bottom of the prepared dish. Trim the sandwiches as necessary to cover the entire bottom without large gaps; typically, this will be about 2 rows of 4 sandwiches plus one and a third sandwiches.
  4. Add fudge layer: Spread ¼ cup of the room temperature hot fudge evenly over the ice cream sandwiches to create a rich chocolate layer.
  5. Spread the pudding mixture: Pour and spread the prepared chocolate pudding mixture evenly over the fudge layer to create the next layer of the cake.
  6. Freeze briefly: Place the dish in the freezer for at least 20 minutes to allow the pudding mixture to firm up enough to support the next layers without sinking.
  7. Repeat layers: Remove the dish from the freezer and add a second layer of ice cream sandwiches on top of the pudding layer. Spread the remaining hot fudge sauce (about ¼ cup) evenly over these sandwiches.
  8. Top with Cool Whip: Finally, spread the remaining Cool Whip evenly over the entire cake to create a smooth, creamy topping.
  9. Freeze until firm: Return the entire cake to the freezer and chill for at least 2 hours or until firm enough to slice cleanly.
  10. Add optional toppings and serve: Before serving, decorate the cake with additional sprinkles and any other desired toppings such as M&Ms, chopped candy bars, caramel drizzle, or chocolate sauce. Slice and serve immediately for the best texture.

Notes

  • The baking dish should be lined with parchment paper to make removal of the cake easier and cleaner.
  • Do not warm the hot fudge topping; use it at room temperature for easy spreading.
  • Trim the ice cream sandwiches to ensure full coverage without gaps to maintain neat layers.
  • Freezing between layers helps maintain distinct layers and prevents sinking.
  • This dessert is best served immediately after slicing to preserve the texture of the ice cream sandwiches.

Keywords: Ice Cream Sandwich Cake, No-Bake Dessert, Chocolate Pudding Cake, Frozen Dessert, Summer Dessert

Find it online: https://kitchenbyrita.com/ice-cream-sandwich-cake-with-hot-fudge-and-sprinkles-recipe/