Ice Cream Cake

I’ve made hundreds of these ice cream cakes.  They are fun to make, fun to slice and fun to eat.  I’ve used all kinds of ice cream sandwiches, too – mint, chocolate chip, and neopolitan. There’s no bad combination when it comes to ice cream cake!

½ cup fudge ice cream topping, warmed
(2)16 oz. frozen whipped topping, thawed
1 pkg. (4 serving size) chocolate instant pudding
8 chocolate sandwich cookies
12 vanilla ice cream sandwiches
Pour the fudge topping into a medium mixing bowl; whisk in 16 oz. whipped topping and combine until mixture is well blended.  Add dry pudding mix; stir for 1 minute or until very well blended.  (If fudge topping mixture is too thick to spread easily, stir a little bit  milk.) Chop cookies roughly into chunks; stir into pudding mixture. 
Place 4 of the ice cream sandwiches side by side on a large sheet of foil; top with half of pudding mixture.  Repeat the layers.  Top the pudding mixture with the remaining 4 ice cream sandwiches.  Frost the top and sides with the remaining container of whipped topping.  It doesn’t have to look perfect!  Freeze at least 4 hours before serving. 
To serve, let cake stand at room temperature to soften slightly before serving.  Cut through the layers into fat slices to serve.  Store leftover cake in the freezer.
Serves 8-10
Now You’re Cookin’,
Chef Alli

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