Easy Ice Cream Cake

Cake, Dessert


16 ice cream sandwiches

1 (16 ounce) container frozen non-dairy whipped topping

1 (12 ounce) jar chocolate fudge topping, room temperature

1 (1.5 ounce) bar chocolate candy bar, grated


Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.

Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.


Per Serving: 318 calories; 15.8 g fat; 42.2 g carbohydrates; 3.6 g protein; 20 mg cholesterol; 96 mg sodium. Full nutrition