Chocolate and Peanut Butter Ice Cream Cake

By lorik

Ingredients

• 1/2 cup hot fudge ice cream topping, warmed
• 1 8 oz tub of cool whip, divided
• 1 small package chocolate pudding mix
• 8 peanut butter sandwich cookies, chopped and divided
• 1 box 12 count vanilla ice cream sandwiches
• rainbow sprinkles

Details

Adapted from kroger.com

Preparation

Step 1

To make the filling, add the hot fudge topping to a microwave safe mixing bowl and microwave on high in 10 second intervals until warm, but not hot. Add 1 cup of cool whip and stir to combine. Add the pudding mix and stir vigorously until thoroughly combined-1 to 2 minutes. Fold in half of the chopped cookies.

On a long sheet of heavy duty nonstick aluminum foil, place 4 of the ice cream sandwiches side by side. Layer about half of the filling on top of the ice cream sandwiches. Layer 4 more sandwiches on top, then top with remaining filling. Top with the last 4 sandwiches.

Ice the cake on the top and sides with remaining cool whip. Scatter sprinkles and remaining cookie crumbles on top. Freeze overnight.

To serve, use a thin slicing knife warmed in a glass of water, and clean knife between each cut. Keep frozen.