Serves: 12
Total Calories: 152
Arrange ice cream sandwiches to fit in a 13"x9" baking pan, using as many as needed and cutting some in half if necessary. Spread with whipped topping; drizzle with chocolate topping. Sprinkle desired garnishes over the top. Cover pan and freeze for about one hour, until whipped topping is firm. At serving time, cut into slices.
Tip: Homemade caramel apple dip...yum! Spray a slow cooker with non-stick vegetable spray and pour in two cans of sweetened condensed milk. Cover and cook on low setting for 2-1/2 hours, until milk thickens; stir. Replace lid and continue cooking another one to 1-1/2 hours, stirring every 15 minutes, until thick and golden. Serve warm or chilled; store in the refrigerator.
This Ice Cream Sandwich Cake recipe is from the Our Favorite Kid-Friendly Recipes Cookbook. Download this Cookbook today.
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