Description

Craving a dessert that’s cool, creamy, and guaranteed to wow a crowd? What if you could create a no-bake treat that’s as fun to make as it is to eat? Say hello to Ice Cream Sandwich Cake! This delightful dessert layers ice cream sandwiches with a rich chocolate fudge and M&M’s mixture, topped with Cool Whip and colorful candy. Perfect for birthdays, summer gatherings, or anytime you need a quick, indulgent treat, it’s a kid-friendly favorite that’s effortless to assemble.

Ingredients

For the Cake

Ice Cream Sandwiches (12): Form the creamy, frozen base layers of the cake.
M&M’s (10.7 oz bag, approx.): Add crunchy texture and colorful pops of chocolate (¾ crushed for filling, ¼ whole for decoration).
Hot Fudge (½ cup, plus extra for drizzling): Provides a rich, chocolatey layer and topping.
Cool Whip (8 oz tub, thawed, divided): Creates a creamy filling and fluffy frosting.
Jell-O Instant Chocolate Pudding Mix (1 package, typically 3.9 oz): Thickens the fudge filling and adds deep chocolate flavor.

Substitutions and Variations

Ice Cream Sandwiches: Use vanilla, chocolate, or Neapolitan sandwiches, or make homemade with cookies and softened ice cream.
M&M’s: Swap with crushed Reese’s Pieces, Skittles, or chocolate chips for different flavors or textures.
Hot Fudge: Substitute with caramel sauce, chocolate ganache, or strawberry syrup for a flavor twist.
Cool Whip: Replace with homemade whipped cream (1 cup heavy cream whipped with 2 tbsp powdered sugar) or vegan whipped topping for a dairy-free version.
Pudding Mix: Use vanilla, butterscotch, or cheesecake pudding mix for a different flavor, or sugar-free pudding for a lighter option.
Add-Ins: Mix ½ cup crushed cookies, toffee bits, or sprinkles into the filling for extra crunch.
Vegan Option: Use vegan ice cream sandwiches, vegan whipped topping, vegan-friendly pudding mix, and vegan chocolate sauce (check M&M’s for dairy-free options).
Gluten-Free: Use gluten-free ice cream sandwiches and ensure pudding mix and M&M’s are gluten-free (check labels).

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Instructions

Prepare the Fudge Filling:
- In a medium mixing bowl, whisk together ½ cup hot fudge topping and 1 cup Cool Whip (from the 8 oz tub) until blended, about 1 minute.
- Add 1 package Jell-O instant chocolate pudding mix and stir for 2 minutes until thickened and smooth.
- Crush ¾ of the 10.7 oz bag of M&M’s (about 1 cup crushed) by placing them in a zip-top bag and using a rolling pin. Stir the crushed M&M’s into the fudge mixture, reserving a small amount (about 2 tbsp) for topping.
- Tip: Warm the fudge slightly if it’s too thick, and fold the M&M’s gently to avoid breaking them further.
Set Up the Base:
- Lay a 24-inch-long piece of aluminum foil on a flat surface to support the cake and make wrapping easier.
- Arrange 4 ice cream sandwiches side-by-side on the foil, long sides touching, to form the first layer.
- Tip: Work quickly to prevent the sandwiches from melting, and ensure they’re tightly packed for a stable base.
Layer the Cake:
- Spread half of the fudge-M&M’s mixture evenly over the first layer of ice cream sandwiches, using a spatula to cover completely.
- Place another layer of 4 ice cream sandwiches over the fudge mixture, aligning them with the first layer.
- Spread the remaining fudge-M&M’s mixture over the second layer.
- Top with the final 4 ice cream sandwiches, creating a three-layer cake.
- Tip: Spread the fudge mixture gently to avoid shifting the sandwiches, and press lightly to ensure even layers.
Frost and Decorate:
- Frost the top and sides of the cake with the remaining Cool Whip (about 1 cup) from the 8 oz tub, using a spatula for a smooth finish.
- Sprinkle the reserved crushed M&M’s (2 tbsp) over the top.
- Press the remaining ¼ bag of whole M&M’s (about ⅓ cup) into the top and sides of the cake for decoration.
- Tip: Thaw the Cool Whip fully for easy spreading, and work quickly to keep the cake frozen.
Freeze:
- Wrap the cake loosely with the foil, covering all sides to protect it in the freezer.
- Freeze for at least 4 hours, or overnight, to set the layers and firm up the cake.
- Tip: Ensure the freezer is at 0°F or below for proper freezing, and avoid pressing the foil tightly to preserve the frosting.
Serve:
- Unwrap the foil and transfer the cake to a serving platter, or slice directly on the foil for easy cleanup.
- Drizzle with extra hot fudge (warmed slightly for pourability) and add sprinkles for a colorful, festive touch.
- Slice into 12–16 pieces using a sharp knife, wiping clean between cuts for neat edges.
- Serve immediately, optionally with extra M&M’s or whipped cream on the side.
- Tip: Run the knife under hot water for cleaner cuts, and serve quickly to prevent melting.