Who wants to grab a fork and dive into this luscious no-bake cake made with ice cream sandwiches, whipped topping and oodles of caramel and chocolate syrup? I do, I do!
Need I even mention the chocolate toffee bits on top?
Talk about decadent and utterly delicious! It’s so good, it’s sinful!
When I visited my family over the holidays, I of course had to whip up lots of yummy desserts, because I had a plethora of bodies to help taste test/consume them. 🙂
This layered creamy treat went lickedy-split, F-A-S-T! The kids kept opening the freezer, wondering if it was set up enough. 🙂 I think we pulled it out a bit prematurely, but we just couldn’t wait any longer to dig in! We all grabbed a spoons and took to it like a mob of rabid dogs.
We were seriously licking the pan, wanting more.
{EASY ICE CREAM CAKE}
14 ice cream sandwiches, unwrapped
1 jar (12 oz.) caramel ice cream topping
1 carton (12 oz.) frozen whipped topping, thawed
1/4 c. chocolate syrup (no need to measure)
8 oz. Heath Bits (chocolate and toffee) or chopped candy bar
Arrange ice cream sandwiches in an ungreased 13″ x 9″ dish, so they are touching. With the leftover space, cut sandwiches so they fit snuggly in the crevices. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with Heath Bits or chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares.
This Ice Cream Cake takes just minutes to make, and is a delightful experience to consume. I think it’s pretty safe to say you’re going to love this one!
I stopped by from Hit Me With Your Best Shot.