Today was my son's fifteenth birthday and
I fixed him this cake for his birthday.
It is super easy and the secret is the ice
I made it one time because my kids wanted
a ice cream cake for their birthday and the
Baskin Robbins was all the way across town.
So I found this and it has become a favorite.
- 12-15 Servings
- Prep: 15 min. + freezing
- 19 ice cream sandwiches
- 1 carton (12 ounces) frozen whipped topping, thawed
- 1 jar (11-3/4 ounces) hot fudge ice cream topping
- 1 cup salted peanuts
- Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
- Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.
Nutrition Facts: 1 piece equals 375 calories, 17 g fat (9 g saturated fat), 25 mg cholesterol, 116 mg sodium, 48 g carbohydrate, 2 g fiber, 7 g protein.
Ice Cream Sandwich Desserts published in Quick Cooking September/October 2000, p14
It was hot today. We are finally are getting summer. It will be in
90s the rest of the week. Yahoo!!! I love summer.
Remind me of this in August when I am going nuts because of the heat.