This ice cream sandwich cake was renamed as "The Best Dessert I've Ever Eaten" by my daughter this Memorial Day. I had made it before, but my husband ate all of it before she had a chance to get a taste! My husband doesn't like when I take this desert to a large gathering because it means he won't have any leftovers!
Ingredients
- vanilla ice cream sandwiches, unwrapped: 24 piece
- containers whipped topping (such as Cool Whip®): 2 piece (8 ounce, thawed)
- hot fudge ice cream topping, warmed: 1 jar (12 ounce jar)
- caramel ice cream topping: 1 jar (12 ounce jar)
- pecans: 0.25 cup (to taste, chopped)
Metric Conversion
Stages of cooking
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Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans.
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Cover the dish with aluminum foil and freeze until set, about 30 minutes. DOTDASH MEREDITH FOOD STUDIOS
