#1 Ice Cream Sandwich Cake OR #2 Neopolitan / Strawberry Ice Cream Sandwich Cake

By mikeimmell

This is a versatile, easy to put together an ice cream desert that is soooo good. It's a real crowd pleaser :) I've even used this as a substitute for the more traditional birthday cake.

Ingredients

• RECIPE #1:
• 1/2 cup hot fudge ice cream topping, warmed
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 16 OREO Cookies, chopped (about 2 cups), divided
• 12 vanilla ice cream sandwiches OR 12 chocolate ice cream sandwiches
• RECIPE #2:
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (3.9 oz.) JELL-O Cheesecake Instant Pudding OR Vanilla Instant Pudding
• 2 cups of milk
• 16 OREO Cookies, chopped (about 2 cups), divided
• 12 neopolitan ice cream sandwiches
• 2 cans of strawberry pie filling
• 2 pinches of ground nutmeg

Details

Preparation time 15mins
Cooking time 255mins
Adapted from kraftrecipes.com

Preparation

Step 1

****Check out the **NOTE at the bottom of the directions before assembling your ice cream cake. If you are using a parepared cake board, or another tray or cake plate then you can omit the instructions telling you to put the cake on a 24=inch long piece of foil.


RECIPE #1:
Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.


ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover top with a thin layer of the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil. FREEZE 4 hours.


RECIPE #2:
Take the instant pudding and the milk and follow the the instant pudding directions on the package and to make the instant pudding. Now with a spatchla gently fold in the entire tub of the COOL WHIP Whipped topping into the instant pudding and set this frosting mixture in the refrigerator for a few minutes to chill.


Open both cans of the strawberry pie filling and put into another bowl. Add 2 pinches of ground nutmeg to the filling, stir well. Taste. If you think it needs more nutmeg, then add another pinch of nutmeg, if not you're good to go. Now set this strawberry pie filling mixture in your fridge for a few minutes to chill.


ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover them with a thin layer of the COOL WHIP pudding frosting and then gently spoon a thin layer of the strawberry filling on top of the pudding frosting layer covering the top of the frosting but being careful not to get to close to the edge. Now ARRANGE 4 more ice cream sandwiches, side by side, on top of the previous layer and cover them with a layer of the COOL WHIP pudding frosting. Again gently spoon a thin layer of the strawberry filling on top of the pudding frosting layer covering the top but be careful not to get to close to the edge. If you get too close to the edge with the strawberry pie filling, when you add the ice cream sandiches layers it will ooze out the sides. Now put the last 4 ice cream sandwiches on the top and frost the entire ice cream sandwich cake with the remaining COOL WHIP frosting and press the cookies into the top and sides of dessert. Wrap loosely with foil. FREEZE 4 hours.


**NOTE: If you have a large silver rectangular tray or a large glass plate which will fit into your freezer you can simply assemble the ice cream cake on that instead of fooling with the aluminum foil. I dont't have such a tray or glass plate -- lol -- so when I prepare this desert I first prepare a cake board to put it on. I take a piece of flat heavy cardboard or a 1/4 sheet cake board and cut it down to an appropriate size to put my cake on. The easiest way I have found to do it is to take the cake "cardboard" and lay 2 layers of aluminum foil on top of the cake board. Now take your 1st layer of the 4 ice cream sandwiches and lay them on top of the foil side by side and draw a line 1 inch wider around the ice cream sandwiches. Remove the sandwiches and foil and cut the cardboard 1 inch wider than the cake itself will be. Cutting the board 1" wider all the way around will allow you enough room to frost the ice cream cake later. Now take the foil and with masking tape or scotch tape just cover the board with the foil, fold the edges over the board and tape the edges to the bottom of the cake board. Now you can assemble the cake on this board and then freeze the cake on it. It's much easier to assemble and serve this icecream cake this way.