Ice Cream Sandwich Cake

35th Anniversary Cookbook

Who: Our Redeemer Lutheran Church
Cost: $15 includes shipping
Details: Hard-backed, ring bound with stand
Pages of recipes: 148
Send checks to: Yvonne Richert, ORL Cookbook,
708 Horizon Dr., Marion, IL 62959 or call 618-751-0052.

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Ice Cream Sandwich Cake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut 1 ice cream sandwich in half, place 1 whole and 1 half sandwich along a short side of an ungreased 9x13 inch baking dish. Arrange 8 sandwiches in opposite direction in the dish.
  2. Remove lid from fudge topping and microwave 15-30 seconds to warm; stir. Spread ½ of fudge topping over ice cream sandwiches.
  3. In a food processor, combine peanuts and candy bars. Cover and pulse until chopped. Sprinkle ½ of mixture over fudge layer.
  4. Repeat layer of ice cream sandwiches and fudge topping.
  5. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture. Cover and freeze for up to 2 months.
  6. Remove from freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.
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