Ice Cream Sundae Cake
Servings: 30
Calories: 292kcal
Ingredients
- 24 ice cream sandwiches
- 1 container 16 ounce whipped topping
- 1 jar 12 ounce fudge ice cream topping
- 1 jar 12 ounce caramel ice cream topping
- 1/2 cup chopped nuts optional
- Cocoa powder for dusting
Instructions
- Place 12 (or as many that fit) ice cream sandwiches on the bottom of a 9 x 13 pan. Top with 1/3 of the container of whipped topping.
- Next top with 1/2 jar of caramel and fudge toppings.
- Add remaining ice cream sandwiches.
- Top with 1/3 more of the whipped topping and remaining caramel and fudge.
- Put in the freezer to set for about an hour.
- Top with remaining whipped topping. Sprinkle with nuts (if using) and dust with cocoa powder.
- Put in freezer for 2-3 hours before serving.
Notes
Leftovers? Just put back in the freezer (lasts a few months) and re-serve.