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
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.