This is a great summertime treat that is super easy to make. It’s also become our family’s top choice of birthday cake- no matter what the time of year. Variations abound. Slice bananas and strawberries between the layers and use chocolate sundae topping to make a Banana Split version (pictured) or change out the peanut butter cups (our family’s favorite) with your favorite candy. This recipe has also been the most pinned recipe on my blog at 985,000 pins (on Pinterest Internet social networking/hobby sharing boards) so far. This recipe serves 15-20 people.
24 ice cream sandwiches, unwrapping as you go
16 ounces of Cool Whip
1 jar caramel sundae topping
1 bag of your favorite candy, coarsely chopped (I used Reese’s peanut butter cups.)
1. In the bottom of a 9×13-inch pan, lay one layer of ice cream sandwiches (whole), trimming the last one to get it to fit.
2. Top with half of the Cool Whip, then half of the caramel sundae topping and half of the candy pieces. Repeat these exact steps again, cover and freeze.
3. About a half hour before you’re ready to serve it, take a sharp knife and insert it into the cake. If it glides in fairly easily, return the cake to the freezer and remove it just before serving. If the cake is very hard, pull it out of the freezer and let it thaw for 20 minutes before serving.
From the blog Thy Hand Hath Provided, written by “Jane”. This recipe and many others can be found in Jane’s cookbook by the same name. Find ordering information on her website at www.thyhandhathprovided.com/p/the-cookbook.html.
