Happy Memorial Day!! We remember those who sacrificed so much to serve us today. It is also a day to spend time with friends and family and celebrate the official beginning of the summer! Today we are having the first of many BBQs. I recently discovered chimichurri sauce on flank steak at Wholefoods (but that is for another post). It is so delicious but I searched and searched for an easy all-American dessert that we could make over and over again for all our summer guests……AND, I think this is it……WAIT FOR IT…….Ice Cream Sandwich Cake. You are going to love it. Happy BBQ!!!!!
Ice Cream Sandwich Cake
24 ice cream sandwiches unwrapped
2 (8 oz) containers whipped topping (such as cool whip) thawed
1 jar hot fudge sauce
1 jar caramel ice cream topping
1/4 cup chopped peanuts to taste (optional)
- Arrange a layer of ice cream sandwiches in the bottom of a 9×13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
