1- Make a base! You can basically build this sucker to be however big you'd like. I used 9 ice cream sandwiches (3 layers of 3) which fed 5 people. I would say 2 sandwiches per person is a good guide to base your size by. Mine fit on a dinner plate, but if you are going to make a bigger cake, you can use a 9x13 pan, or a piece of card board covered in foil.
2- Cover with thawed whipped topping. I used the fat free version, because I am a firm believer that Cool Whip Free tastes just as yummy as regular Cool Whip. (And I think most fat free foods taste like garbage, so trust me, it's delicious.) About 1/2" is perfect.
3 - Layer it up! Add another layer of ice cream sandwiches, another layer of cool whip, another layer of ice cream sandwiches. You can keep going, but three is a pretty decent height. I would recommend you go wider rather than much taller if you want a larger cake.
4 - Freeze for about 10 minutes. I don't know if this step really matters, because my cool whip was getting a little sloppy, so I popped the cake in the freezer for about 10 minutes while I did a little cleaning in the kitchen. This firmed up the cool whip a bit.
5- Frost the cake with whipped topping. Cover the top and sizes of the cake with the whipped topping. For my 3x3 cake, I used almost an entire container of Cool Whip.
6 - Cover with chocolate chips! Or M&Ms, fudge, sprinkles, whatever floats your boat. All of the above! It will taste like heaven in your mouth! Pop that sucker back into the freezer for at least an hour before serving so the whipped topping gets firm. Slice, serve, chow down.
So there you have it! The Amazing No-Bake Ice Cream Sandwich Cake. Your welcome!
Variations: Try using chocolate whipped topping or alternate between original and chocolate. Put toppings inside each layer for extra yummy flavor. Use flavored ice cream sandwiches (chocolate chip, neapolitan, etc.)
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