Ice Cream Sandwich Cake

This easy to assemble, no bake dessert will quickly become an all time family favorite!
Author: Jennifer Fishkind
Prep Time: 15 minutes
Freeze: 4 hrs
Total Time: 4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 12
Ice Cream Sandwich Cake
4.25 from 16 votes


  • 12 ice cream sandwich cakes
  • 1 10.7 ounce bag (approx) M&M's (take 3/4 of the M&M's and crush - leave the other 1/4 to decorate)
  • 1/2 cup hot fudge ((plus some extra to drizzle on top))
  • 1 8 oz. tub Cool Whip (thawed and divided)
  • 1 package Jell-O instant chocolate pudding


  1. WHISK fudge topping and 1 cup Cool Whip in medium bowl until blended. 

  2. Add dry pudding mix; stir 2 min. Stir in M&M's (I like to leave a little bit of the crushed M&Ms out to sprinkle over the top of the cake).

  3. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the Cool Whip mixture. Repeat 2 more layers. Top with remaining sandwiches. 

  4. Frost with remaining Cool Whip; sprinkle a little of the crushed M&M's over the top and press remaining M&Ms into top and sides of dessert. 

  5. Wrap loosely with foil. FREEZE 4 hours.

  6. Drizzle with chocolate sauce & sprinkles (cause sprinkles make everything pretty!)

Recipe Video

Nutrition per serving

Calories: 241kcal
Fat: 7g
Saturated fat: 2g
Cholesterol: 14mg
Sodium: 248mg
Potassium: 135mg
Carbohydrates: 40g
Sugar: 23g
Protein: 3g
Vitamin A: 175%
Calcium: 63%
Iron: 0.4%
Keyword: No Bake, summer dessert
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