Description
A luscious Snickers Ice Cream Cake layered with vanilla ice cream sandwiches, whipped topping, Snickers bars, and salted peanuts, perfect for summer gatherings.
Ingredients
Scale
- 24 vanilla ice cream sandwiches
- 3 cups whipped topping, thawed
- 1 cup salted roasted peanuts, chopped
- 12 fun-size Snickers bars, chopped
- 1/2 cup salted caramel sauce
- 1/2 cup hot fudge sauce
Instructions
- Prepare your baking pan: Line a 9×9 inch pan with parchment paper, ensuring you leave a 2-inch overhang on the sides.
- Layer the ice cream sandwiches: Place a single layer of ice cream sandwiches at the bottom of the pan, pressing them firmly together.
- Spread whipped topping: Slather a thick, even layer of the thawed whipped topping over the sandwiches.
- Add your sauces: Drizzle half of the salted caramel and hot fudge sauce over the whipped topping.
- Sprinkle the toppings: Evenly distribute half of the chopped peanuts followed by half of the chopped Snickers.
- Repeat the layering: Place a second layer of ice cream sandwiches on top of the first, pressing down firmly.
- Top it off: Spread the remaining whipped topping across the top layer smoothly.
- Final touches: Decorate with the rest of the caramel drizzle and a handful of chopped Snickers.
- Freeze properly: Cover the pan tightly with foil. Freeze for at least 360 minutes, or until the cake is firm.
Notes
Make-ahead tips: This cake stores beautifully in the freezer for up to two weeks. Customize with different candy bars or flavored toppings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg