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DECK THE HOLIDAY'S: ICE CREAM SANDWICH CAKE!

Tuesday, July 23, 2013

ICE CREAM SANDWICH CAKE!

Ice Cream Sandwich Cake




This might be our family's most requested birthday cake from now on. The recipe comes from a friend from church, Wendy. She is very popular at our house right now:-).

I first tasted this cake at Wendy's house during a Youth Council meeting. I could not figure out how they made it and was in awe of the flavor that seemed to take me back to my childhood. The layering impressed the dickens out of me and while I knew I was going to ask for the recipe, I was afraid it would look too involved.

I was wrong. This cake can be put together in 10 minutes flat. It calls for very few ingredients and it was a hit with everyone who ate of it. Please find some excuse to make this. Is there a birthday coming up? An anniversary? All I can say is that you better think of something.



 Banana Split Version (sliced bananas, strawberry sundae topping and crushed Oreos)




Ice Cream Sandwich Cake (recipe from Wendy G.)
In the pictures (and directions below) you can see I lined my pan with foil.  I've made this many times since without lining the pan and then just serve it out of the pan.  Lifting the pieces individually out of the pan gets just as many oohs and ahhs:-). 

Also, feel free to use different flavored sundae toppings and different candies.  You can also add fruit.  Below is our favorite combination.

24 ice cream sandwiches
16 ounces of cool whip
1 jar caramel sundae topping
1 bag of your favorite candy, coarsely chopped Reeses peanut butter cups
  


Yep, that's it.

Lay half of the ice cream sandwiches (whole) in the bottom of a 9 x 13-inch pan, trimming the last couple to get complete coverage. Top with half of the cool whip, half of the caramel sundae topping and half of the candy. Lay down another layer of ice cream sandwiches.  Top with remaining cool whip and spread out evenly with a knife, making a lip around the edge so the sundae topping won't run out and over the edges.  Top with remaining candy, cover and freeze for several hours (or overnight) before serving.

That's it.






Depending on how cold your freezer is, you may need to thaw it on the counter for 10-15 minutes before serving.










Now, I guess I could have made some homemade ice cream from local milk, baked my own chocolate wafers, whipped up some real whipped cream, made my own caramel sauce and candy.

But, oh, I would have missed the taste of those store-bought ice cream sandwiches I remember growing up. That, and, I would have pretty much gone insane. This pregnancy has lead to some short-cuts and eating this cake has made the idea of short-cuts much easier to deal with.

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