Ingredients
Scale
- 12–16 classic ice cream sandwiches
- 1 (16 oz) tub whipped topping, thawed
- 1 cup chocolate fudge sauce (slightly warmed)
- 1 cup crushed cookies (Oreos or similar)
- Optional: sprinkles, mini chocolate chips, chopped candy for topping
Instructions
- Line a 9×13 baking dish with foil or parchment.
- Unwrap 6–8 sandwiches and lay them flat in the bottom of the dish. Trim to fit.
- Spread half the fudge sauce over the sandwiches.
- Top with half the whipped topping and a sprinkle of crushed cookies.
- Add another layer of ice cream sandwiches.
- Spread remaining whipped topping evenly over the top.
- Garnish with extra fudge, sprinkles, or cookie crumbs.
- Freeze for at least 4 hours, ideally overnight.
- Slice with a warm knife and serve immediately.
Notes
- Let the whipped topping soften slightly before spreading to avoid tearing the sandwiches. For cleaner cuts, run a knife under hot water between slices. Customize with caramel, peanut butter, or different candy mix-ins to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, freezer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg