• 15servings
  • 20minutes
  • 422calories

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Nutrition Info . . .

VitaminsB1, H, E
MineralsNatrium, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 19 ice cream sandwiches

  2. 1 jar (16 ounces) hot fudge ice cream topping

  3. 1-1/2 cups salted peanuts

  4. 3 Heath candy bars (1.4 ounces each )

  5. 1 carton (8 ounces) frozen whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. Ice Cream Sandwich Cake Recipe photo by Taste of Home Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches.

  2. In a food processor, combine peanuts and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over fudge layer. Repeat layer of ice cream sandwiches and fudge topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture.

  3. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.


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