We celebrated another birthday in our family this week and my summer child always seems to get all of the fun cakes for the warmer season. We made this same cake two years ago and I decided to dust the recipe off again for another fun celebration.
This cake is just as good as those DQ ice cream cakes for a fraction of the price. The ice cream sandwiches help eliminate the need for cake leveling and provide a smooth and crumb-free surface to swipe with the whipped cream layers.
The best part about this cake is how forgiving this cake is to being adjusted to accommodate your party size. We have celebrated this cake with ten and this time we celebrated with thirty and you just add an extra batch of ice cream cakes to feed the extra mouths.
This cake pictured had 36 ice cream sandwiches and we ate almost all of it. The original recipe says it will feed twelve people, but you would be surprised how quickly this gets consumed!
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) whipped topping, thawed, divided
1 pkg. (3.9 oz.) chocolate instant pudding
8 Oreo cookie sandwiches (approximately 1 cup)
12 vanilla ice cream sandwiches
Pour fudge topping into medium bowl. Whisk in 1 cup whipped topping. Add dry pudding mix; stir 2 min. Stir in chopped cookies. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the whipped topping mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining whipped topping. Bring up foil sides; double fold top and ends to loosely seal packet. Freeze (at least) four hours.
Amy’s Notes- One year I had difficulty with the tin foil sticking to my cake so this year I prepared the cake in a cupcake tote container with a lid and that worked much better than wrapping in tin foil and was easier to stack with other items in our freezer.