Easy Ice Cream Cake
Ingredients
- 16
ice cream sandwiches
- 1 (16 ounce) container
frozen non-dairy whipped topping
- 1 (12 ounce) jar
chocolate fudge topping, room temperature
- 1 (1.5 ounce) bar
chocolate candy bar, grated
Directions
- Place 8 of
the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread
evenly with half of the hot fudge topping, then half of the whipped
topping. Repeat with the remaining sandwiches and toppings. Sprinkle
with grated chocolate bar.
- Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
