Ingredients
24 ice cream sandwiches, homemade or store-bought
12 oz (340 g) jar caramel topping
12 oz (340 g) jar hot fudge topping
8 oz (227 g) Cool Whip
Chopped peanuts (for garnish)
Maraschino cherries (for garnish)
Instructions
- Line the bottom of a 9×13-inch pan with half of the ice cream sandwiches, cutting to fit as needed.
- Spread the caramel topping evenly over the sandwiches and freeze for 10 minutes.
- Arrange the remaining ice cream sandwiches on top of the caramel layer, cutting to fit if necessary.
- Spread the hot fudge topping evenly over the top layer of sandwiches.
- Spread the Cool Whip evenly over the fudge layer.
- Freeze until ready to serve.
- Before serving, garnish with chopped peanuts and maraschino cherries.
Notes
- You can customize with different ice cream sandwich flavors such as mint, cookies & cream, or chocolate.
- Swap toppings with butterscotch, strawberry, or peanut butter sauce for variety.
- Homemade whipped cream can replace Cool Whip if stabilized.
- For clean slices, remove from freezer 20 minutes before serving and use a hot, dry knife.
- Best consumed within 1–2 days but can last up to 1 week in the freezer.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
