Ice Cream Sandwich Cake
This no-bake Ice Cream Sandwich Cake layers store-bought sandwiches with hot fudge, whipped topping, and crushed Oreos. It's a cool, creamy party dessert that assembles in minutes.
Equipment
- 9x9-inch Cake Pan
- Parchment Paper
Ingredients
- 14 Oreo cookies (chopped into small pieces)
- 8 ounces frozen whipped topping (Cool Whip or TruWhip, thawed)
- 14 full-size ice cream sandwiches
- 1 jar hot fudge sauce (11-ounces)
Instructions
- Line a 9x9x3-inch baking pan with parchment paper, leaving enough overhang to lift the cake out later. The paper should sit neatly in the corners so the finished cake releases without sticking or breaking.
- Stir about ⅔ of the chopped Oreos into the thawed whipped topping in a medium bowl, mixing only until combined, then set the rest of the Oreos aside. Stop as soon as the cookies are evenly scattered through the topping so it stays light and airy instead of turning runny.
- Arrange half of the ice cream sandwiches in an even layer in the pan, cutting a couple as needed so they fit snugly. A tight layer helps the cake slice more cleanly and keeps gaps from collapsing later.
- Spread half of the fudge sauce over the sandwiches, then cover with half of the Oreo whipped topping. If the sauce feels stiff, a slight warm-up helps it glide on gently without tearing the frozen base.
- Repeat the layers with the remaining ice cream sandwiches, the rest of the fudge sauce, and the remaining Oreo whipped topping, then finish with the reserved chopped Oreos. The top should look evenly covered, with cookie pieces scattered across the surface for crunch in every bite.
- Cover the pan and freeze for at least 3 hours before slicing. This rest is what sets the layers, so the cake holds its shape instead of turning soft and messy when cut.
Notes
Slicing Tip: For neat squares, let the cake sit at room temperature for a few minutes before cutting. Use a large, sharp knife and wipe it clean between slices to keep the layers defined.
Assembly Tip: Warm the hot fudge sauce just enough to make it spreadable. If it's too cold it can tear the sandwiches, and if it's too hot it will melt them.
Storage: Store leftovers tightly covered in the freezer for up to one week. Press plastic wrap against any cut surfaces before covering with foil to prevent freezer burn.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.