Ice Cream Cake
Oh, so easy!
INGREDIENTS:
- 24 ice cream sandwiches (unwrapped)
- 2 (8 oz containers of regular cool whip (thawed)
- 1 12 oz hot fudge topping warmed
- 1 12 oz jar of caramel topping
- Chopped pecans
- 1 9×13 foil lined baking dish
DIRECTIONS:
Arrange 12 sandwiches in the bottom of the 9×13 dish with a layer of whipped topping, then the hot fudge and then caramel topping sprinkle with chopped pecans.
Repeat: 12 Sandwiches, whipped topping, hot fudge, caramel and nuts. ( this would be the top of the cake so be creative by zigzagging the fudge and caramel) Cover with foil and freeze for 1 hour or over night.
HELPFUL HINTS:
1. I cover the dish with foil overlapping all 4 sides so that I can lift the cake out and place on a tray ( I use my glass cutting board) then I start the assembly process.
2. As for the hot fudge, I get Smuckers in the microwaveable plastic bottle, its easier than the jar. The caramel is easy to pour.
3. In Winn Dixie they have Neapolitan ice cream sandwiches which is what I use, The recipe calls for vanilla.
4. I get a candle that says Happy Birthday