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    ****ICE CREAM SANDWICH CAKE


    Source of Recipe


    TONYA

    Yield 16 servings
    Ingredients
    16 ice cream sandwiches
    1 (16 ounce) container frozen non-dairy whipped topping
    1 (12 ounce) jar chocolate fudge topping, room temperature Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings.
    Dizzle some fudge over the top if want...
    Cover and freeze for at least 1 hour before serving.
    Over night is better...
    Keep unused portion covered and frozen.

 

 

 

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