Let's face it, many national food holidays are silly and dumb, but we all get a little bit excited when we find out we have an excuse to indulge.
Since today is National Ice Cream Sandwich Day, you can't help but smile, because what's better than the combination of a soft cookie/cake/whatever that delicious stuff is, and smooth, frosty ice cream? I decided to celebrate this holiday correctly: with a cake, of course.
It's easy, fun and delicious.
First, place aluminum foil in an 8-by-8-inch baking dish so you can easily transfer the frozen cake to a plate once it's finished. Then, create a base layer of ice cream sandwiches. You might have to use half of one to make it even.
Now, spread hot fudge sauce all over the ice cream sandwiches. If the sauce is too thick to spread, just melt it. But, be careful not to make it too hot, otherwise you'll melt your ice cream sandwiches, causing your cake to collapse.
After you spread the hot fudge sauce on the ice cream bars, spread half of a 16-ounce tub of Cool Whip on the sauce to create your third layer. Make it as thick or as thin as you want. I love Cool Whip, so I made a thicker layer on my cake.
I decided to make my cake an Oreo-themed cake, so I placed a few mini Oreo cookies on the Cool Whip -- it adds a nice crunch to the cake. If you want to use M&Ms, Reese's pieces, chocolate chips or any other chocolate/candy, go for it.
After you have three layers, repeat by placing another layer of ice cream sandwiches on the Oreo cookies and Cool Whip, topping them with more hot fudge sauce and finishing with a final layer of Cool Whip. Spread the Cool Whip all the way around the cake to make clean sides.
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Once you have all the layers assembled, it's time to decorate. I used Hershey's chocolate syrup to decorate the Cool Whip and then topped it with crushed Oreo cookies.
Stick this creamy, frosty and sweet cake in the freezer for at least two hours, or overnight, until it becomes firm and frozen. All you have to do is slice and enjoy.