Easy Layered Ice Cream Cake

For the first layer, arrange (unwrapped) ice cream sandwiches in the bottom of a 9”-x-13” or 7”-x-11” dish.

For my recipe, I used a Pyrex® glass baking dish. I bought a 36-count box of PET brand ice cream sandwiches at Sam’s Club. Each ice cream sandwich measured 5”-x-1 1/2”. I layered eight sandwiches across the wide part of the dish, then cut 3-4 more into pieces to fit into the extra space.

Cover the bottom of the pan with ice cream sandwiches. Fit them in tightly so that there is a firm layer of ice cream sandwiches.

Spread half of the whipped topping across the top of the ice cream sandwiches.

Soften hot fudge sauce by heating it in the microwave for about 30 seconds. Spread half of the jar across the top of the ice cream sandwiches.

Create another layer of ice cream sandwiches on top of the hot fudge, cutting and arranging the ice cream sandwiches to create a solid layer.

Spread the remaining hot fudge across the top of the ice cream sandwiches.

Use the remaining half of the whipped topping to cover the top of the dish.

Sprinkle topping over the dish. Use sprinkles, crushed cookies or other decorative elements.

Freeze, uncovered for one hour. Cover tightly with foil and return to freezer for another hour, or until ready to serve.

Cut into squares to serve.