Ice Cream Sandwich Cake
- 2 - 12 count box ice cream sandwiches
- 2 (8-oz.) containers Cool Whip
- Toppings of your choice: examples: caramel; chocolate syrup; mini M&M's; chopped nuts; chopped candy bars; cherries
- Cover the bottom of a 9 x 13-inch baking dish with unwrapped ice cream sandwiches. Cut to fill in gaps.
- Cover with one container of Cool Whip.
- Top with another layer of unwrapped ice cream sandwiches. Cut to fill gaps.
- Top with second container of Cool Whip.
- Top with topping of your choice.
- Freeze until ready to serve. Let stand at room temperature about 10 minutes before serving.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/ice-cream-sandwich-cake/
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