Peanut Butter Ice Cream Sandwich Cake
This is a delightful Peanut Butter Ice Cream Sandwich Cake recipe that takes about 15 minutes to make and tastes amazing! It's one part classic ice cream sandwich, a layer of light peanut butter and chocolate cream, and whipped topping with fun mini peanut butter cups, hot fudge, Reese's pieces and other fun toppings!
Servings 20
Ingredients
- 24 ice cream sandwiches unwrapped
- 16 ounces Cool Whip or whipped topping(2- 8 ounce containers) thawed
- 1 cup creamy peanut butter
- ½ cup hot fudge topping
Toppings
- Reese's peanut butter ice cream
- hot fudge topping
- Reese's mini peanut butter cups
- peanuts if desired
- 4 ounces Reese's pieces
Instructions
- Unwrap 12 ice cream sandwiches and evenly line the bottom of the 9x13-inch baking dish. You might have to cut some to fit the exact pan dimensions. (See photos above.)
- Place 8 ounces of the thawed whipped topping in a medium mixing bowl. Then microwave the peanut butter for 20 seconds and gently fold in the creamy peanut butter.
- Do the same to the hot fudge topping: microwave it for 10-20 seconds, or until slightly melted. Then fold it into the peanut butter/whipped topping. Spread this cream over the layer of ice cream sandwiches.
- Top the peanut butter cream with another layer of unwrapped ice cream sandwiches, cutting them to fit the pan(see pictures).
- Spread the remaing 8-ounces of whipped topping over the last layer of ice cream sandwiches.
- Decorate with the toppings. Add a one-tablespoon scoop of Reese's peanut butter ice cream, sprinkle the mini peanut butter cups, drizzle the hot fudge (microwave it to thin it), and sprinkle on the peanuts. Do not add the hard-shelled Reese's pieces until you are ready to serve the cake, as the coloring will bleed.
- Cover the dish and freeze it for 2-4 hours until it's frozen again. Serve the ice cream cake promptly once removed from the refrigerator and enjoy!!