Vanilla ice cream sandwiches are the secret ingredient in this Chocolate-Peanut Butter Ice Cream Sandwich Cake. Turn your favourite ice cream sandwich bars into a party-perfect ice cream cake. No oven needed, and no baking skills required.
What do I need ?
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup Cool Whip.
Arrange 4 (unwrapped) ice cream sandwiches, side by side, on 24-inch long sheet of foil; cover with half the pudding mixture. Repeat layers. Top with remaining ice cream sandwiches.
Mix remaining peanut butter and Cool Whip until blended; spread onto top and sides of dessert. Wrap foil loosely around dessert. Freeze 4 hours or until firm. Top with nuts before serving.
Kraft Kitchen Tips!
How to Cut the Ice Cream Cake
Remove cake from freezer about 10 min. before serving. Let stand at room temperature until slightly softened before slicing to serve.
Dessert can be part of a balanced diet but remember to keep tabs on portions.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 7 g
Cholesterol 30 mg
Sodium 230 mg
Total carbohydrate 32 g
Dietary fibre 1 g
Sugars 20 g
Protein 6 g
14 servings, 1/14 recipe (80 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.