Recipe Detail

Ice Cream Sandwich Cake

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Number of Servings:


  1. 10 - chocolate sandwich cookies
  2. 1/2 cups - milk
  3. 1 packages - 5.9 oz. instant chocolate pudding
  4. 1 tubs - 16 oz. thawed whipped topping
  5. 12 - ice cream sandwiches (3.2 oz. each)
  6. 1/4 cups - mini chocolate chips
  7. 1 tablespoons - rainbow sprinkles


Place cookies in a plastic bag and gently pound with your fist until crumbled; set aside.

In a bowl, combine the milk and pudding mix. Whisk until smooth.

Fold in crumbled cookies and 3/4 of the whipped topping; set aside.

Lay three ice cream sandwiches in the bottom of your temp-tations 3-quart bowl. Carefully spread half of the pudding mixture over the top, being sure to cover completely.

Top with four ice cream sandwiches followed by the remaining pudding mixture.

Top with remaining five ice cream sandwiches. Spread remaining 1/4 whipped topping over the top.

Sprinkle with miniature chocolate chips and rainbow sprinkles.

Freeze for 4 hours or overnight.


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