1 (12 oz) jar chocolate fudge topping, room temperature
1 bar chocolate candy bar, grated
Place 8 of the ice cream sandwiches side by
side in a 9x13” baking dish. Spread evenly with
half of the hot fudge topping, then half of the
whipped topping. Repeat with the remaining
sandwiches and toppings. Sprinkle with grated
Cover and freeze for at least 1 hour before
serving. Keep unused portion covered and frozen.
I used both the Hot Fudge and Caramel between
layers and crushed up butterfingers and frosted
the cake with softened vanilla ice cream and
whipped cream mixed together to make a yummy
0 Out of 5 from
You can add this Easy Ice Cream Cake recipe to your own private DesktopCookbook.