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Thursday, August 8, 2013

Ice Cream Cake

½ cup fudge ice cream topping, warmed
16 oz. frozen whipped topping, thawed
1 pkg. (4 serving size) chocolate flavor instant pudding
8 chocolate sandwich cookies
12 vanilla ice cream sandwiches

Pour the fudge topping into a medium mixing bowl; whisk in half of the whipping topping and combine until mixture is well blended.  Add dry pudding mix; stir for 1 minute or until very well blended.  (If fudge topping mixture is too thick to spread easily, stir a little bit  milk.) Chop cookies roughly into chunks; stir into pudding mixture. 

Place 4 of the ice cream sandwiches side by side on a large sheet of foil; top with half of pudding mixture.  Repeat the layers.  Top the pudding mixture with the remaining 4 ice cream sandwiches.  Frost the top and sides with the remaining whipped topping.  It doesn’t have to look perfect!  Bring foil up around sides of cakes, loosely sealing at the top to make a packet.  Freeze at least 4 hours before serving. 

To serve, let cake stand at room temperature to soften slightly before serving.  Slice through layers into fat slices to serve.  Store leftover cake in the freezer.

Serves 10-12

Now You're Cookin',
Chef Alli