Prep             Ready in

         15 min          1 h 15 min

 

• 16 ice cream sandwiches

• 1 (16 ounces) container frozen non-dairy whipping cream

• 1 (12 ounces) jar chocolate fudge topping, room temperature

• 1 (1.5) bar chocolate candy bar, grated

 

1. 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. Sprinkle with grated chocolate bar and than you have your ice cream cake.

2. Cover and freeze for 1 hour or more before serving. Keep unused portion covered and frozen.