Ingredients
Equipment
Method
- Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting.
- Arrange a single layer of ice cream sandwiches, cut in half lengthwise, to completely cover the bottom of the prepared baking dish.count Neapolitan ice cream sandwiches
- In a large bowl, gently combine the thawed whipped topping, sweetened condensed milk, and vanilla extract. Stir until just combined and smooth.(8-ounce) containers whipped topping, (14-ounce) can sweetened condensed milk, teaspoon vanilla extract
- Spread half of the creamy filling mixture evenly over the ice cream sandwich layer in the baking dish.
- Drizzle half of the warmed hot fudge sauce and half of the warmed caramel sauce artfully over the creamy filling.cup hot fudge sauce, cup caramel sauce
- Arrange another layer of ice cream sandwiches, again cut in half lengthwise, over the sauce.count Neapolitan ice cream sandwiches
- Spread the remaining half of the creamy filling mixture over the second ice cream sandwich layer.
- Drizzle the rest of the hot fudge sauce and caramel sauce over the top layer. Add your optional toppings at this stage if desired.cup hot fudge sauce, cup caramel sauce
- Cover the baking dish tightly with plastic wrap or foil, then place it in the freezer for at least 4-6 hours, or until firm.
- Once firm, use the parchment paper overhang to lift the Ice Cream Sandwich Cake out of the baking dish. Slice into generous portions with a sharp knife and serve immediately.
Notes
Leftovers can be stored tightly covered in the refrigerator for 1-2 days (texture will soften), or tightly wrapped and frozen for up to 1 week.
