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Summer is the season of barbecues, parties, and ice cream. A couple of times I have found myself having to scramble for a summer dessert idea to bring to one function or another and while I often bake from scratch, in the summer I don’t usually want my oven on for a few hours. That’s when I decided to turn to an ice cream cake! Not just any ice cream cake, but an ice cream sandwich cake! Even if you aren’t comfortable in the kitchen you can make this. It’s so simple and delicious.
On a trip to Walmart I picked up my ingredients for this simple crowd pleaser. Klondike Kandy caramel & peanut ice cream bars, whipped topping, ice cream sandwiches, chocolate sauce, and caramel sauce. This is really all you need for this recipe.
First you will have to thaw the whipped topping in the refrigerator for a few hours so you can spread it easily. Once your whipped topping is thawed then you’re ready to assemble the cake. You will have to move quickly because the ice cream sandwiches get soft rather quickly.
In a 9×13 pan arrange one layer of ice cream sandwiches. You may need to cut a few in half to make them fit together depending on the brand of sandwich you purchase.
Cover the ice cream sandwiches with half of the chocolate sauce, half of the caramel sauce, and one container of whipped topping. Repeat these steps starting with the second box of ice cream sandwiches and ending with a layer of whipped topping. Chop your Klondike Kandy ice cream bars to the desired size and sprinkle them evenly over the top of your cake.
Once your cake is assembled put it in the freezer for a few hours to re-solidify.
Slice and serve!
Whether you are asked to make a dessert at the last minute or you aren’t comfortable in the kitchen you will now have a simple, delicious dessert to bring to your next summer party that everyone is sure to love.
- 1 box caramel & peanut Klondike Kandy ice cream bars
- 2 12 count boxes of ice cream sandwiches
- 2 8 oz containers of whipped topping, thawed
- 1 12 oz jar of hot fudge (slightly warmed)
- 1 12 oz jar of caramel ice cream topping
- Arrange one layer of ice cream sandwiches in a 9x13 pan
- Top with half of a jar of hot fudge, caramel sauce, and one container of whipped topping
- Repeat steps and cover the top of the cake with the Klondike Kandy ice cream bars
- Freeze for at least 2 hours and serve.
Adapted from Allrecipes.com