No-Bake Ice Cream Sandwich Cake

Prep Time 20

Freeze Time 6

Total Time 6 20

Servings 12

Have all toppings measured and sauces warmed before unwrapping any ice cream sandwiches.
Arrange a single tight layer of ice cream sandwiches in the bottom of a 9x13 inch dish. Cut sandwiches to fill any gaps.
Drizzle half the hot fudge and caramel if using over the first layer. Scatter half the crushed cookies and mini chocolate chips over the top.
Whip cold heavy cream with powdered sugar and vanilla until firm peaks. Spread half over the first layer of toppings.
Add a second complete layer of ice cream sandwiches. Press gently to level.
Drizzle remaining sauces over the second layer. Spread remaining whipped cream evenly over the top.
Scatter remaining toppings over the whipped cream surface. Finish with a drizzle of extra fudge or caramel sauce.
Cover tightly with plastic wrap and freeze for a minimum of 6 hours or overnight.
Remove from freezer. Rest 3 to 5 minutes. Slice with a warm knife wiped dry between each cut. Serve immediately.

Work fast — ice cream sandwiches soften within 1 to 2 minutes of being unwrapped
Have everything measured, sauces warmed, and cream whipped before assembly begins
Press each layer flat after placing to remove air pockets
Freeze overnight for the cleanest, most stable slices at a party
Let sit 3 to 5 minutes before slicing — not longer, or it will begin to soften
Warm the knife and wipe dry between each cut for clean layers
Return any uneaten portions to the freezer immediately
Keeps fully assembled and covered in the freezer for up to 2 weeks
Three layers work beautifully — plan for 36 sandwiches and a deeper dish
Cold cream, bowl, and beaters are essential for whipped cream that holds firm peaks