Ice Cream Sandwich Cake
Prep Time 10 minutes minutes
- 24 ice cream sandwiches
- 1 pint butterscotch caramel ice cream topping
- 12 ounces cool whip thawed to room temperature
- 3/4 cup slivered almonds
Unwrap and line bottom of 9" x 13" pan with approximately 11-12 ice cream sandwiches. Trim to make layer smooth and even.
Spoon on and spread about 1/2 pint of butterscotch caramel ice cream topping.
Spoon on and spread half of the cool whip.
Repeat layers of ice cream sandwiches, butterscotch caramel topping, and cool whip.
Sprinkle top with slivered almonds.
Freeze until serving.
Calories: 315kcal | Carbohydrates: 52g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 212mg | Potassium: 169mg | Fiber: 1g | Sugar: 34g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 0.3mg
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