No Bake Ice Cream Sandwich Cake: The Ultimate Summer Delight
This no-bake ice cream sandwich cake is a quick and crowd-pleasing dessert made with layers of ice cream sandwiches, crushed Oreos, hot fudge, and Cool Whip. It’s creamy, crunchy, chocolatey, and absolutely irresistible—perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 ice cream sandwiches
- 1 package (about 36 cookies) Oreos, crushed
- 1 jar (12 oz) hot fudge sauce
- 1 container (8 oz) Cool Whip, thawed
Instructions
- Gather all your ingredients and make sure everything is ready to go.
- Place Oreos in a zip-lock bag and crush them using a rolling pin or your hands until fine crumbs form.
- Spread a layer of hot fudge sauce at the bottom of a large rectangular dish.
- Arrange half of the ice cream sandwiches side by side over the fudge layer.
- Spread half of the Cool Whip evenly over the ice cream sandwiches.
- Repeat the process by adding another layer of hot fudge, ice cream sandwiches, and the remaining Cool Whip.
- Sprinkle crushed Oreos generously on top of the final Cool Whip layer.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until the cake is firm and set.
- Once chilled, slice into squares and serve cold. Enjoy!
Notes
- You can use any flavor of ice cream sandwiches to customize the taste (e.g., chocolate, vanilla, or cookies & cream).
- Add extra layers of fudge or Oreos for a more indulgent dessert.
- This dessert can be made a day in advance and stored in the freezer for firmer slices.
- Substitute whipped cream for Cool Whip if desired.
- Top with chocolate chips, caramel drizzle, or sprinkles for extra flair.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg