Summer Recipes: Ice Cream Cake

This scrumptious summer ice cream cake will make sure you leave room for dessert!


  • 1/2 cup of fudge sundae topping, warmed
  • 2 cups of whipped topping, divided
  • 1 package (4 serving size) of chocolate instant pudding
  • 8 Oreo cookies, chopped (approximately 1 cup)
  • 12 vanilla ice cream sandwiches, unwrapped


Pour fudge into a medium-sized bowl. Stir in 1 cup of the whipped topping using a wire whisk until ingredients are well blended. Add dry pudding mix; stir for about 2 minutes or until well blended. Gently stir in chopped cookies; set ingredients aside.

Arrange 4 of the ice sandwiches side by side on a 24 X 12 inch piece of foil; top snadwiches with half of the whipped topping mixture. Bring up foil sides. Double fold top and ends in order to loosely seal packet.

Freeze cake for a minimum of 4 hours prior to standing. Let stand at room temperature before serving so as to let soften slightly. Leftover dessert can be stored in the freezer.