Ice Cream Sandwich Cake

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Ingredients

  • 19 ice cream sandwiches
  • 1 (16 oz) can chocolate syrup
  • 3/4 cup peanut butter
  • 1 (12 oz) container frozen whipped topping, thawed
  • 1 cup salted peanuts
  • Directions

    Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9-by-13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

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