We have here a dessert that’s simple and down home and it might just be the easiest no-bake cake I’ve ever made. It could easily win the title of “World’s Least Pretentious Dessert”.
“Daddy always says, an ounce of pretension is worth a pound of manure…”
Movie line anyone?
When ice cream sandwiches were on sale last week, I decided to give this recipe a try. I wanted a last-day-of-school treat for the kiddos, and I was expecting that they would like it, but I had no idea of the rave reviews it would receive. With their faces stuffed full of ice cream sandwich cake, my girls both said “YOU SHOULD PUT THIS ON YOUR BLOG!!! KIDS EVERYWHERE WILL THANK YOU!!”
So, if you fancy ice cream sandwiches and Cool Whip, it’s your lucky day. Some assembly required, but I think you’ll agree: it’s a piece of cake (ha) to put together. And your kids are gonna love helping out!
With that said, the food snob in me has temporarily left the building. Have a great weekend, and of course Happy Father’s Day to all you great dads out there!
ICE CREAM SANDWICH CAKE
Serves: 8 – ish?
- 1 dozen ice cream sandwiches
- 1 (16 oz.) jar hot fudge sauce (Mrs. Richardson’s has been my fav’ since I was weeee bitty)
- 1 c. salted peanuts
- 3 full-sized Heath Bars
- 1 (8 oz) carton Cool Whip, thawed
(Pay attention, this is very difficult.)
Place peanuts and Heath Bars in a food processor and pulse until finely ground.
Enlist the help of your assistants to unwrap the ice cream sandwiches. Place six sandwiches side by side in a 9×11 baking pan. You’ll need to slice the 6th sandwich from top to bottom to make it fit. Fit the other half along the side of the pan (or eat it). It doesn’t have to be precise.
Remove the lid from the hot fudge sauce and microwave for 30 seconds, or until it is loose enough to spread easily. Top the first layer of sandwiches with half of the fudge sauce, then sprinkle half of the peanut/candy mixture over the fudge. Add another layer of sandwiches, again, cutting the last one to fit.
Spread the remaining fudge over the sandwiches. Spread a thick layer of Cool Whip over the fudge (there will be some left over). Top Cool Whip with more peanut/candy mixture (if you have some left over, save it for future sundaes). Cover cake with foil and freeze for a minimum of two hours. Cut into squares and serve!
Posted by Leah DamronLeah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."
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